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HOLLANDAISE  SAUCE

Antoine's Restaurant Cookbook by Jr. Roy F. Guste
Makes  2 cups.

2 cups melted butter, warm
8 egg yolks
2 tablespoons lemon juice
2 tablespoons tarragon vinegar
3/4 teaspoon paprika
salt and cayenne pepper to taste


Beat the egg yolks together with the lemon juice and vinegar and pour the mixture into the top of a double boiler.

Cook on a low heat stirring constantly, never letting the water in the double boiler come to a boil.

Continue cooking until the mixture thickens.

Remove from the fire and beat in the warm melted butter, a little at a time.

Keep warm  but not hot.
 

Chef with red wine glass

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