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| Hollandaise Sauce
3 egg yolk, beaten
2 teaspoons of lemon juice
1 teaspoon of sherry
1 teaspoon of tarragon vinegar
1/2 cup of butter
3 tablespoons of boiling water
1/4 teaspoon of salt
a dash of cayenne
Slowly heat and keep warm butter, lemon, sherry, vinegar, salt and cayenne.
Over a double broiler, warm egg yolks while stirring with a wire whisk, constantly. When yolk starts to thicken, add 1 tablespoon at a time of boiling water, stirring constantly with wire whisk. when thicken remove from heat and whisk in the butter mixture. Serve immediately. Makes 1 cup
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Dips & Sauces Cookbooks
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