Hollandaise Sauce 3

3 Yolks Egg
6 tbs Butter
2 tbs Lemon Juice
1/4 cup Boiling Water
1/2 tsp Salt

*** In top of double boiler heat beaten egg yolks. Gradually add butter, 1-tbs at a time, stirring constantly. Cook over hot water, not boiling or it will curdle, until thickened. Gradually add water and lemon juice while stirring. Add salt. Served with fish.

Yield: 4 Servings

Return To:


Cajun Country -- New Iberia, Louisiana