Ingredients
2 lb Hollandaise Sauce
2 gal Milk, cold
7 cup Butter or margarine
1 1/3 cup Capers, drained
5 tsp Anchovy Paste

Preparation
Blend Hollandaise Sauce with milk. Bring to boil, reduce heat and simmer for one minute, stirring constantly. Add butter or margarine. Blend well. Add capers and anchovy paste to sauce. Blend.

Specialty Ingredients
#625 HACO-Swiss HOLLANDAISE SAUCE
#20055 Capers