Brussels Sprouts with Hollandaise
|Frozen california brussels sprouts||20 Ounce|
|Lemon peel||1⁄4 Teaspoon, grated|
|White pepper||1 Dash|
|Cayenne pepper||1 Dash|
|Lemon juice||2 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), melted|
1)In a saucepan, cook Brussels sprouts as per package directions.
2)While cooking add cloves, lemon peel and white pepper until just tender. Drain and keep warm.
3)In a bowl, beat together egg yolks, salt and cayenne pepper with electric blender for 5 seconds.
4)Add lemon juice and beat at low speed.
5)Take a pan and, heat butter until bubbling.
6)Add hot butter slowly to the mixture beating until thick.
7)Take a heat-proof dish and put the mixture into it.
8)Keep warm over hot water. Stir frequently.
9)Serve over sauce over hot Brussels sprouts.