HOLLANDAISE SAUCE

1/2 cup butter (1 stick)

2 egg yolks

1/4 tsp salt

2 Tbsp lemon juice

Tabasco

Melt butter in double boiler or in a glass bowl set over a pan of simmering water. Beat egg yolks well and add to butter stirring constantly with a whisk. Gradually add lemon juice. Cook, stirring until thickened and hot. Add salt and Tabasco and stir. It’s amazing, it looks like it’s all curdled up, then like magic it gets creamy, silky and smooth.

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