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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hollandaise Sauce from Scratch Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 egg yolks
1 ½ Tbsp. fresh lemon juice
4 Tbsp. unsalted butter, chilled
¾ cup unsalted butter, melted
Salt (to taste)
1 tsp. ground pepper
Directions:
Directions:
Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick (about 1 minute). Whisk in lemon juice.

Add 2 Tbsp. cold butter and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes.

Remove from heat and beat in 1 Tbsp. cold butter until melted. Repeat.

Whisk in melted butter a little bit at a time.

Season with salt and pepper to taste.

Serve over your favorite vegetables.

 

 

 

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