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Hollandaise Sauce



4 tbsp. water

egg yolks

3/4 cups clarified butter

Cayenne pepper to taste

Lemon juice to taste

Combine the egg yolks and water. Over a water bath and in a stainless steel bowl, cook the

egg yolks slowly until they thicken and lighten in color. Slowly begin to whisk in the

clarified butter. As more butter is absorbed, you may add more faster. When a good

consistency, season to taste with cayenne and lemon juice. © 1984 John Albrecht, CEC

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