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	<title>ChefBud: Telluride Caterer, Personal Private Chef, Recipe Writer, Menu Planner, and Food Lover &#187; Hollandaise Sauce</title>
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		<title>Taking Poached Eggs to the Next Level: Hollandaise Sauce</title>
		<link>http://chefbud.com/2009/03/13/taking-poached-eggs-to-the-next-level-hollandaise-sauce/</link>
		<comments>http://chefbud.com/2009/03/13/taking-poached-eggs-to-the-next-level-hollandaise-sauce/#comments</comments>
		<pubDate>Fri, 13 Mar 2009 19:56:32 +0000</pubDate>
		<dc:creator>TheChefsWife</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Family]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[egg poacher]]></category>
		<category><![CDATA[egg timer]]></category>
		<category><![CDATA[healthy breakfast ideas]]></category>
		<category><![CDATA[Hollandaise Sauce]]></category>
		<category><![CDATA[poached eggs]]></category>

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		<description><![CDATA[After our blog on poaching eggs, a reader requested that we follow up with a recipe for Hollandaise Sauce.  Here it is:

Hollandaise Sauce
3 egg yolks
1 T fresh lemon juice
16 T butter, melted and kept warm
Hot Water
1/8 t cayenne
Salt and Pepper
In a medium bowl, whisk together egg yolk and lemon juice until frothy.  While [...]]]></description>
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