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Hollandaise Shrimp Sauce

Yield about 1 1/2 cups


  • 3 egg yolks
  • 1 tablespoon boiling water
  • 3 tablespoons water
  • 2 tablespoons warm lemon juice
  • 1/2 cup butter, melted
  • 1/4 teaspoon salt
  • Pinch of red pepper
  • 1 dozen medium shrimp, cooked, peeled, deveined, and coarsely chopped
  • 1/2 (3-ounce) can sliced mushrooms, drained
  • 1/4 cup pineapple tidbits

How to Make It

  1. Place yolks in top of a double boiler; place over simmering water. Beat yolks with a wire whisk until they begin to thicken. Add boiling water; beat again until egg mixture begins to thicken. Gradually add 3 tablespoons water, 1 tablespoon at a time, beating well after each addition. Add lemon juice, butter, salt, and pepper; beat until well blended.

  2. Carefully fold in shrimp, mushrooms, and drained pineapple. Heat thoroughly, and serve immediately over fish rolls.

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