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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
See below.
Directions:
Directions:
Stir 2 egg yolks, slightly beated, and 3 tbsp. lemon juice vigorously in saucepan with wooden spoon. Add 1/4 c. margarine or butter. Heat over very low heat, stirring constantly, until margarine is melted. Add 1/4 c. margarine or butter, stirring vigorously until margarine is melted and sauce thickens. (Be sure margarine melts slowly; this gives the egg time to cook and thicken sacue without curdling.) Serve hot.

 

 

 

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