Title: Hollandaise Sauce
Categories: Sauce
Yield: 1 Servings

2		Egg Yolks
1/2	c	Butter
1/4	ts	Salt
1	ds	Cayenne pepper
1 1/2	tb	Lemon juice

Use a double boiler over water that is hot but not boiling. In top of double boiler, put egg yolks with 1/3 of the butter. Stir mixture constantly. When butter has melted, add another 1/3 of the butter, and as it melts and the mixture thickens, add the remaining 1/3 of the butter. Continue to stir the whole time without interruption. When the mixture is sufficiently thick, remove from heat and stir in seasonings.

Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant

Posted by: Sandy May 11/93

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