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HOLLANDAISE SAUCE 1 stick butter (1/4 lb.) 2 egg yolks juice of 1/2 lemon Put cold butter, egg yolks and lemon juice in a heavy saucepan (not iron). Turn heat to lowest setting and stir constantly with a wooden spoon until thick. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |