From Paulette Vickery's Recipe Collection

MOCK HOLLANDAISE SAUCE: (Creamy Sauce Mix)

cheese/eggs, sauces

1/2 cup creamy sauce mix
1 1/2 cup cold water
4 each egg yolks
2 tablespoon lemon juice
1/4 teaspoon paprika

In saucepan, stir together creamy sauce mix, and cold water. Cook and stir over low heat until thickened and bubbly. Slightly beat egg yolks. Stir a small amount of cooked hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to boiling. Cook and stir 1-2 minutes longer. Remove from heat. Stir in lemon juice and paprika. Makes 1 1/2 cups.

Yield: 4 servings



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