Easy Hollandaise Sauce
|Butter/Oleo||3⁄4 Cup (12 tbs)|
|Pepper red||1 Dash|
|Lemon juice||1 1⁄2 Tablespoon|
Put butter in top of double boiler and beat with rotary beater until creamy.
Add salt and red pepper.
Add lemon juice, a little at a time, beating constantly.
Beat in egg yolks, one at a time, and continue beating until fluffy and light.
Place over hot, not boiling water.
Do not let water touch bottom of upper pan.
Stir constantly until soft and creamy.
If you let the sauce stay too long over hot water, the sauce may separate.
Makes about 1 cup.