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Hollandaise Sauce
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1/2 C | butter |
3 large | egg yolks |
1 t + 1 T | lemon juice |
1/8 t | salt |
Dash | cayenne |
2 T | hot water |
Finely chopped parsley, (optional) |
Heat butter in heavy saucepan until melted and foamy but not brown. In small bowl whisk together next four ingredients. Gradually beat in butte , then water. Return to saucepan and beat over low heat until slightly thickened. Serve immediately.
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