Hollandaise Sauce

Course : Seafoods
Serves: 6
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10 large egg yolks
1/4 cup water
1/4 cup tarragon vinegar
1 pound butter -- melted
1/4 cup lemon juice
1/4 cup cream sherry
1/2 teaspoon Tabasco sauce -- (or to taste)

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.

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