Cooking In The Lowcountry From The Old Post Office/Jane & Michael Stern 2004

Hollandaise Sauce
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 cup


INGREDIENTS:
4 egg yolks 2 teaspoons lemon juice 1/4 pound butter, melted and boiling hot (use Plugra butter)
dash of cayenne 1 teaspoon salt



1 Put the egg yolks and lemon juice in a blender and add the butter in a slow steady stream; make sure the butter is very hot. Blend in the cayenne and salt.

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