"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, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Vander Linden
Added: Sunday, November 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 stick butter
1 egg yolk
1 tablespoon lemon juice
salt and pepper to taste

Directions:
Directions:
Stir all ingredients over medium - low heat until butter is melted and mixture is thickened. Remove from heat when thick or it will separate and curdle.

Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
This is a marvelously easy sauce for broccoli or asparagus and doubles or triples easily. My children called it "That yellow stuff" and have to have it with asparagus.

 

 

 

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