"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 #1 Recipe

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This recipe for Hollandaise Sauce #1, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Klika
Added: Sunday, August 15, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
2 egg yolks
1 tsp. lemon juice
1/4 tsp. salt
few grains cayenne pepper

Directions:
Directions:
Use double boiler or heavy crockery bowl that will fit in pan of water. Note: Hollandaise must cook hot, but never boil.

Divide butter into three pieces. Put one piece in double boiler with egg yolks and lemon juice. Cook, stirring constantly with wire whisk until butter melts and mixture thickens. Add last pieces of butter. Remove from heat; beat until thick and glossy. Add salt.

 

 

 

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