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Recipe: ReaLemon Hollandaise Sauce - Step-by-Step Photos (1980's)

Toppings - Sauces and Gravies
REALEMON HOLLANDAISE SAUCE

"Hollandaise Sauce is used for Eggs Benedict and is also tasty over asparagus or broccoli."

2 egg yolks
1 tablespoon ReaLemon Lemon Juice from Concentrate
1/2 cup cold butter or margarine
Dash salt, optional
Dash cayenne pepper

Follow step-by-step photos below for perfect Hollandaise Sauce. Refrigerate leftovers.

Note: Butter must melt slowly to give eggs time to cook without curdling.

Makes about 1/2 cup sauce


1. In small heavy saucepan, beat egg yolks
and ReaLemon with wooden spoon.


2. Stirring constantly, add half the butter.
Cook very slowly over low heat.


3. When first half at butter is melted,
add remaining butter, salt and pepper.


4. Stir briskly until butter melts
and sauce thickens (do not boil).

Source: Recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982
MsgID: 0110953
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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