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Sauces for Eggs Benedict by Lisa Hemenway

Maltaise Sauce:

4 Egg Yolks
1 stick plus 2 T sweet butter - Melted, not clarified
1 T juice of lemon
1 T juice of orange
¾ t of Dijon mustard
1/8 t white pepper
Dash of Tabasco

Whirl all ingredients except the hot butter in a food processor or by hand. Add butter slowly - Keep warm over Bain Marie (water bath).

Vegetarian Sauce:

1 C sour cream
1 T lemon juice
1 T orange juice
3/8 t Dijon
1/8 t white pepper
Dash Tabasco
½ C white wine
Salt to taste

Heat slightly over low heat stirring till smooth and warm

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