"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce, by , is from Our Family Cookbook "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!

Contributor:  
Contributor:  
Nita Shaw

Category:
Category:

Ingredients:  
Ingredients:  
3 Egg Yolks
1 T Lemon Juice
1/8 t Salt
Dash of Pepper
Cup Butter (Melted)

Directions:
Directions:
1. Heat butter in a heavy saucepan until hot and foamy, but not browned.
2. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and pepper. Gradually beat in butter. Careful not to scramble the yolks.

Personal Notes:
Personal Notes:
Great for Eggs Benedict, on Vegetables, Seafood or Chicken

 

 

 

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