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2 egg yolks 2 Tbsp. water 1/2 c. unsalted butter, melted and clarified lemon juice to taste cayenne pepper In double boiler, whisk egg yolks and water until thick, heating slightly. Add butter to mixture a little at a time, whisking constantly on low heat. Check the bottom of the pot to keep it from getting too hot and separating the eggs. Add lemon juice to taste and whisk until the sauce is somewhat thick. After pouring over vegetables or eggs, sprinkle cayenne pepper on top for color and flavor. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |