"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Buhler
Added: Friday, March 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
1 T. cream
1 c. melted butter, cooled to room temperature
1 T. lemon juice or white wine vinegar
1/2 tsp. salt
dash of cayenne pepper

Directions:
Directions:
Mix eggs and cream in a stainless steel bowl over a pot of slow simmering water. Stir eggs and cream continuously until eggs have the consistency of very heavy cream. Begin to add the cooled butter to eggs with one hand while stirring vigorously with the other. Pour slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar and remove from heat. Add salt and a dash of cayenne.

 

 

 

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