Hollandaise sauce (rice)
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Recipe by: harlette
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 c Butter *
1 tb Lemon juice .
1 tb Water
3 Egg yolks, slightly beaten
Place butter in 2-cup measure. Microwave uncovered on medium (50%) I
minute to I minute 15 seconds or until partially melted. Stir until
completely melted. (Butter should be warm but not hot.)
Add lemon juice and water. Gradually beat in e88 yolks with fork.
Microwave uncovered 45 seconds; stir. Microwave uncovered 30 seconds
to I minute 15 seconds, stirring every 15 seconds, until thickened.
(Do not overcook or sauce will curdle.) Cover and refrigerate any
remaining sauce.
*We do not recommend margarine for this recipe. From the files of Al
Rice, North Pole Alaska. Feb 1994
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