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Never-fail Hollandaise Sauce

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Ingredients Edit

Directions Edit

  1. Over low heat, melt butter or margarine and allow to cool.
  2. Beat egg yolks until thick and lemon-colored.
  3. Add salt and Cayenne.
  4. Gradually add melted butter, while beating briskly by hand, or on high speed in electric beater, blending each addition well before the next.
  5. Alternate with teaspoonfuls of lime juice and continue until smooth.

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