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Title: Never fail hollandaise
Categories: Low-fat, Sauces, French, Eggs
Yield: 1 Servings
1 tb Cornstarch
2 tb Lemon juice, freshly squeezd
2 tb Unsalted butter
In the top of a double boiler, slowly whisk 3/4 cup water into the
cornstarch. Stir in the lemon juice, salt and cayenne to taste. Place
the top over simmering water and cook, stirring constantly, until
slightly thickened, 2 to 3 minutes. Remove the top from the heat.
Whisk in the egg yolks, one at a time, and one tablespoon of the
butter. Replace over the water and cook until slighly thickened,
about three minutes, stirring constantly. When ready to serve, whisk
in the remaining butter; taste and correct the seasonings.
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