MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Hollandaise Sauce
Categories: Five, Eggs, Citrus, Chilies
     Yield: 2 Cups

     2 lg Egg yolks
     2 ts White wine vinegar
     8 oz Clarified butter; heated to
          - 125 F/52 C
          Fresh lemon juice
          Salt & fresh ground pepper
          Cayenne pepper

 Fill a medium pot halfway with water and bring to a
 simmer. In a metal bowl that sits atop the pan without
 touching the surface of the water, whisk together the
 yolks, vinegar, and 1/4 cup plus 1 tablespoon cold
 water. Whisking constantly and regulating the heat of
 the stove to avoid boiling, cook the egg mixture until
 the yolks are lighter in color and a ribbon consistency
 has been formed, 2-4 minutes. Turn off the heat, but
 leave the bowl atop the hot water bath. Slowly begin
 drizzling in the hot clarified butter a tablespoon or so
 at a time while whisking continuously, being sure that
 all of the butter has been emulsified into the egg
 mixture before adding more. Once all of the butter has
 been added, season the sauce to taste with lemon juice,
 salt, pepper, and cayenne. Use immediately.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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