Hollandaise Sauce II
1/2 cp butter or butter substitute
1/2 tbsp lemon juice
2 egg yolks
1/4 tsp salt
1/3 cp hot water
few grains paprika
1 - Cream butter or butter substitute.
2 - Add egg yolks one at a time.
3 - Beat thoroughly.
4 - Add seasonings and water.
5 - Beat thoroughly.
6 - Cook over hot water stirring constantly until thick and creamy.
7 - Remove from the fire.
8 - Add lemon juice, gradually, stirring constantly.
9 - Serve at once.
10 - Serve with broiled, baked, or steamed fish or with fish loaf.