Hollandaise Sauce

Discussion in 'Food and nutrition' started by Susan, Apr 25, 2004.

  1. Susan

    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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