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Hollandaise Sauce

  Egg yolks 2 Large
  Butter 8 Ounce, melted (1 Stick)
  Tabasco 1 Teaspoon
  Fresh lemon juice 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

Yield 11/2.
1. Combine egg yolks, lemon juice, Tabasco and mix with a whisk until egg yolks are frothy looking, approximately 1 to 2 minutes.
2. Slowly add melted butter (about a tablespoon at a time) and mix until mixture looks consistent throughout, then add more butter and repeat until all butter is used and mixture is thick.
3. Add salt and pepper and serve.

This recipe has been excerpted from The First Timer's Cookbook written by Chef Shawn Bucher.
To learn more about Shawn and his book visit
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Hollandaise Sauce Recipe