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OF THE 1940'S & 50'S






Hollandaise Sauce  Wire Whisk

Whether to top your Eggs Benedict, or many other treats, Hollandaise Sauce fresh from the stove just can't be substituted.  This recipe is really easy and so tasty too.  Enjoy!

Your Host,  Brad

3 egg yolks
1 Tbl lemon juice
1/4 pound butter, melted
2 Tbl hot water
Dash of cayenne pepper
Salt to taste

Use a double boiler and place the egg yolks in the boiler top, and beat with a wire whisk until smooth.  Add the lemon juice and gradually whisk in the melted butter, pour in a thin stream.  Slowly stir in 2 tablespoons hot water, the cayenne, and salt.  Continue to mix for 1 minute.  The sauce should be thickened.   Serve immediately, or you can keep for about an hour in the top of the double p, but don't keep too long without refrigerating.

If your sauce "curdles", whisk in a teaspoon or two of boiling water, a drop at a time.  If this doesn't work put an egg yolk in a bowl and add the curdled sauce very slowly, beating with a whisk.  This may take a lot of time, but you will eventually have a smooth sauce.


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