Title: Hollandaise with Red and Green Peppers
Categories: Sauce
Yield: 4 Servings
| 1 | | Pepper, green |
| 1 | | Pepper, red |
| 2 | tb | Double Cream |
| 4 | | Egg Yolks |
| | | Salt |
| | | Pepper |
| 8 | oz | Butter |
1.Wrap the peppers in wet papertowls and microwave at HIGH for 10 min.
2.Put in cold water;take out and cut into quarters and peel of skin.
3.Puree each peppers with 1 tablespoon cream ;than mix into each one
2 eggyolk,salt and pepper with wirewisk. 4.Put butter into glasbowl and
microwave at high fot 1 1/2 minutes. 5.Mix the pepper mixes , each with
half of the butter real well. Serve with fish Translated by Brigitte
Sealing Cyberealm BBS Watertown NY 315-785-8098