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A taste of France property section


by Bev


How to make

  • Half a teacupful of butter,
  • the juice of half a lemon,
  • the yolk of two eggs,
  • a speck of cayenne pepper,
  • half a cupful of boiling water,
  • half a teaspoonful of salt;

    Beat the butter to a cream, add the yolks of eggs one by one;

    Then the lemon juice, pepper and salt, beating all thoroughly in a bowl

    Put the mixture in a saucepan of boiling water; beat with an egg-beater until it begins to thicken which will be in about a minute;

    Then add the boiling water, beating all the time

    Stir until it begins to thicken like soft custard. Stir a few minutes after taking from the stove; be careful not to cook it too long. Hollandaise sauce is very nice with baked fish.

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