Hollandaise sauce

 
                             Hollandaise Sauce
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Seafood
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
      10    Egg yolks
     1/4 c  Lemon juice
     1/4 c  Water
     1/4 c  Cream sherry
     1/4 c  Tarragon vinegar
     1/2 ts Tabasco sauce (or to taste)
       1 lb Butter,melted
  
   1. Combine all ingredients except butter in top of double boiler.
   2. Heat water in bottom of double boiler to boiling point.
   3. With whisk, mix egg mixture over hot water until egg is creamy and
   lemon-colored (will thicken to consistency of soft pudding).
   4. Remove from heat and continue to whisk while slowly adding butter.
  
 
                    - - - - - - - - - - - - - - - - - -