Recipe - Three Pepper Hollandaise

3 Egg yolks, lightly beaten
1/3 cup Dry white wine
1 tablespoon Lemon juice, fresh
1 teaspoon Worcestershire sauce
1 teaspoon Mixed peppercorns, freshly
ground
1 cup Butter, melted

Combine first 5 ingredients in top of double boiler; bring water to a boil
over high heat. Reduce heat to low, cook stirring constantly with a wire
whisk, 4 minutes or until a thermometer registers 160 . Remove from heat
immediately. Add butter in a thin stream whisking until blended. Yield 1
cup

Notes: Served over Lump Crab Hash and Poached Eggs from Chef Ken Vedrenski
of Woodland Resort and Inn Summerville, South Carolina
Per serving: 461 Calories; 49g Fat (97% calories from fat); 3g Protein; 1g
Carbohydrate; 282mg Cholesterol; 483mg Sodium

Posted to FOODWINE Digest 07 Dec 96

Recipe by: Southern Living Best Recipe for 1996/tpogue@idsonline.com

From: terry pogue tpogue@IDS2.IDSONLINE.COM

Date: Sun, 8 Dec 1996 23:01:07 +0100