Hollandaise Sauce

Recipe Ingredients

10		Egg yolks
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Water
1/4 cup	59ml	Cream sherry
1/4 cup	59ml	Tarragon vinegar
1/2 teaspoon	2.5ml	Tabasco sauce - (or to taste)
1 lb	454g / 16oz	Butter - melted

Recipe Instructions

1. Combine all ingredients except butter in top of double boiler.

2. Heat water in bottom of double boiler to boiling point.

3. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (will thicken to consistency of soft pudding).

4. Remove from heat and continue to whisk while slowly adding butter.

Source:
La Bouche Creole by Leon Soniat

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