Hollandaise Sauce

1/2 c melted, warm butter
4 tbs boiling water
1-1/2 tbs lemon juice or tarragon vinegar
1/4 tsp salt
pinch of cayenne
3 egg yolks

Place egg yolks in double boiler (cook over hot water - NOT boiling water), stirring constantly with wire whisk until they begin to thicken. Add I tbs boiling water. Repeat until all 4 tbs of water have been added Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. HINT: Can be stored in large mouth Thermos jar until serving time. Serves 4 to six

Recipe Summary:
Yield: - Makes 1 cup
Prep Time: 15 minutes
Cook Time: 10 minutes

Other recipes by Compass Rose Inn:
Cinnamon Scones
Orange Cinnamon Scones
Gingerbread Scones
Chocolate Brownie Pudding
Haddock De Journee

Recipe Provided By:
Compass Rose Inn
Yarmouth Port, MA

Detailed Listing

Yarmouth Port Bed and Breakfast Inns