Hollandaise Sauce

Course : Cajun
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


10 large egg yolks
1/4 cup lemon juice
1/4 cup water
1/4 cup cream sherry
1/4 cup tarragon vinegar
1/2 teaspoon Tabasco sauce -- (or to taste)
1 pound butter -- melted

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cajun Recipes