SOUR CREAM HOLLANDAISE
1/4 cup (1/2 stick) butter or margarine
1 cup sour cream
1 tablespoon fresh lemon juice
4 egg yolks
Melt butter in a small saucepan over medium-low heat. With a wire whisk, beat in sour cream and lemon juice. Beat in 4 egg yolks. Continue beating over medium-low heat 5 minutes or until slightly thickened.
Use warm or refrigerate up to 2 weeks. Rewarm over low heat, stirring.
Makes about 1 2/3 cups.
Adapted from source: The Good Housekeeping Cookbook, 1973
1/4 cup (1/2 stick) butter or margarine
1 cup sour cream
1 tablespoon fresh lemon juice
4 egg yolks
Melt butter in a small saucepan over medium-low heat. With a wire whisk, beat in sour cream and lemon juice. Beat in 4 egg yolks. Continue beating over medium-low heat 5 minutes or until slightly thickened.
Use warm or refrigerate up to 2 weeks. Rewarm over low heat, stirring.
Makes about 1 2/3 cups.
Adapted from source: The Good Housekeeping Cookbook, 1973
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