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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