This was a truly disappointing Hollandaise sauce. It was a vintage recipe, that was too lemony and the paprika was not the proper spice. I added too much salt, too. At least the consistency stayed smooth for me.Hollandaise Sauce
3/4 c. butter
2 T lemon juice
3 egg yolks, beaten
1/8 t. paprika
Melt one third of the butter in the top of a double boiler, stir in lemon juice and beaten egg yolks. Place over hot water, cook slowly, beat constantly using wire whisk. Add one half of remaining butter, beat, add rest of butter. Beat until mux==ixture thickens. Remove from water. Add seasoning. If sauce should separate, add hot water by teaspoon and use rotary beater.
2 T lemon juice
3 egg yolks, beaten
1/8 t. paprika
Melt one third of the butter in the top of a double boiler, stir in lemon juice and beaten egg yolks. Place over hot water, cook slowly, beat constantly using wire whisk. Add one half of remaining butter, beat, add rest of butter. Beat until mux==ixture thickens. Remove from water. Add seasoning. If sauce should separate, add hot water by teaspoon and use rotary beater.
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