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Hollandaise Sauce

From: Linda McCartney’s Home Cooking, p. 147

This Hollandaise Sauce consisits only of butter and egg yolks, plus a little lemon juice and salt and pepper. I would prefer using just butter and a little salt on asparagus or other vegetables to keep the clean taste. If wanting a more creamy sauce, I think the Divine Sauce (p. 81) is a very good option.

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