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SALMON FILET WITH HOLLANDAISE SAUCE salt pepper thyme 5 egg yolks 1 lb. butter 1 lemon salmon filet Salt, pepper and thyme your filet. Brush with butter. Saute it until ready. Sauce: Put egg yolks in top of double boiler. Heat up on low, stirring; be careful not to let eggs cook! Add 1/2 of the juice from the lemon; add butter, a little at a time, constantly stirring! When all of the butter is in and melted, add the rest of the lemon juice. You can now turn off the heat, but keep stirring until thick. Add a little cayenne pepper. Make the sauce before you start your salmon and leave it at room temperature. Do not put the sauce back on the heat. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!