Hollandaise Sauce
½ cup butter or butter substitute
½ tablespoon lemon juice
2 egg yolks
¼ teaspoon salt
1/3 cup hot water
few grains paprika
➔Cream butter or butter substitute. Add egg yolks one at a time.
Beat thoroughly. Add seasonings and water. Beat thoroughly.
Cook over hot water, stirring constantly, until thick and creamy. Remove from fire.
Add lemon juice gradually, stirring constantly. Serve at once. Serve with broiled,
or steamed fish, or with fish loaf.
Virginia Cooper, New Orleans, La. SearchLight Recipe Book ©1946