S
Susan
Guest
Hollandaise Sauce.
2 egg yolks 4 tablespoons cream 2 large tablespoons butter
1/2 lemon, juiced Pinch salt Pinch sugar Chicken broth,
optional 1 tablespoon white vinegar
Combine all ingredients in the top of a double boiler, over
boiling water. Stir until thick, approximately 3 minutes;
set aside until ready to use. Do not reheat or cover the
pot. Thin, if needed with a little chicken broth. Stir in
the vinegar.
--
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2 egg yolks 4 tablespoons cream 2 large tablespoons butter
1/2 lemon, juiced Pinch salt Pinch sugar Chicken broth,
optional 1 tablespoon white vinegar
Combine all ingredients in the top of a double boiler, over
boiling water. Stir until thick, approximately 3 minutes;
set aside until ready to use. Do not reheat or cover the
pot. Thin, if needed with a little chicken broth. Stir in
the vinegar.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/