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Hollandaise Sauce

Hollandaise Sauce

Preparation Time:
Cook time:
Yield: 6 servings


10 Egg Yolks
1/4 cup Lemon Juice
1/4 cup Water
1/4 cup Cream Sherry
1/4 cup Tarragon Vinegar
1/2 tsp Tabasco Sauce (more or less, depending on taste)
1 lb Butter, melted


Combine all ingredients except butter in top of double boiler. Heat water in bottom of double boiler to boiling point. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (sauce will thicken to consistency of soft pudding). Remove from heat and continue to whisk while slowly adding butter.

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