Hollandaise Dressing

Ingredients

• four tablespoonfuls of olive oil
• the beaten yolks of four eggs
• one and one-half tablespoonfuls of lemon juice
• one-half teaspoonful of salt
• one-tenth teaspoonful cayenne pepper
• one cupful of hot water

Method

1. 1

   Put olive oil in a double boiler, add beaten yolks and beat well.

2. 2

   Then add lemon juice, salt, and cayenne.

3. 3

   Slowly add hot water, stirring constantly until thickened, but do not boil.

4. 4

   Remove from fire and continue to stir until creamy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 99. The excerpt below is the record exactly as published.

o<llandaise Dressing Put four tablespoonfuls of olive oil in a double boiler, add the beaten yolks of four eggs and beat well together; then add one and one-half tablespoonfuls of lemon juice, one-half teaspoonful of salt and one-tenth teaspoonful cayenne pepper ; then add slowly one cupful of hot water

Cook this with the app: pantry check, scaling, and the assistant.