HOLLANDAISE SAUCE

Four tablespoons of salad oil, Two tablespoons of vinegar, One tablespoon of water, One teaspoon of salt, One-half teaspoon of paprika. Heat in a double boiler to the scalding point and then drop in the yolk of an egg. Stir until thick. Use at once. If it should curdle, add one tablespoonful of boiling water and stir constantly until thick.


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