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    Hollandaise Sauce

    List of Ingredients

    3 egg yolks
    cup water
    2 tablespoons lemon juice
    cup firm cold butter, cut into eighths
    1/8 teaspoon paprika
    dash ground red pepper


    In small saucepan, combine egg yolks, water and lemon juice. Cook over VERY LOW HEAT, stirring constantly, until yolk mixture bubbles at edges.
    Stir in butter, 1 piece at a time, until melted and sauce is thickened.
    Stir paprika, red pepper and salt to taste.
    Remove from heat.

    Serve warm.
    Cover and chill if not used immediately.
    Makes about cup

    Use this sauce on eggs, asperagus and artichokes!




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