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Classic Hollandaise Sauce
June 29, 2006

Salt and pepper to taste, people, salt and pepper to taste. Have any of you cooked anything before? What makes this a good recipe is the process, a lot faster than the traditional methods with the same result. Also, the proportions are right for the other ingredients except the lemon, I would use slightly less lemon, however if it’s a small lemon, half is right, but the egg to butter is the right amount. The cold water trick is also very useful for saving a broken sauce.

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