"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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 help families or individuals create heirloom cookbook treasures.

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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