Recipe - Never Fail Hollandaise Sauce

4 Egg yolks
2 tablespoon Lemon juice
One half cup Butter
One fourth teaspoon Salt
1 ds Cayenne pepper
One fourth cup Boiling water

Divide butter into three parts. Beat yolks & lemon juice together. Add 1/3
butter & cook in double boiler stirring constantly until mixture begins to
thicken. Remove from stove. Add second third of butter & stir rapidly. Add
remaining butter & continue to stir until thick & blended. Add salt,
cayenne & boiling water. Return to double boiler & stir until sauce
thickens. Use small amount of water in bottom of double boiler & do not let
water boil. Keep in jar in refrigerator & reheat when ready to use.

MARY BLANCHE HARGRAVES

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.