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Hollandaise Sauce

From Diana Rattray,
Your Guide to Southern Food.
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Use this hollandaise sauce to top asparagus, eggs, or serve with other vegetable recipes.

INGREDIENTS:

  • 1/2 cup butter
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • few grains cayenne pepper

PREPARATION:

Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and hot. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water.

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