"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia DiCarlo Steiger
Added: Sunday, October 30, 2005

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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