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(Whipped Cream With Hollandaise)
Hollandaise Sauce:

1/2 c. (1 stick) butter
4 egg yolks
2 Tbsp. lemon juice
1/4 c. boiling water
1/4 tsp. salt
1/2 c. whipping cream

Beat butter at high speed of mixer until light and
fluffy. Add egg yolks, one at a time, beating well after each
addition. Continue beating at high speed and very gradually
add lemon juice, water and salt. (Mixture will thin out.)
Transfer to a heavy saucepan and cook over low heat, stirring
constantly, until thickened. Cool to room temperature. Whip
cream until very stiff, fold into cooled Hollandaise Sauce.
Use for Chicken Divan, asparagus, broccoli, artichokes, eggs or
poached fish. Yields 2 cups.

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