Hollandaise Sauce

Ingredients

• Yi cup butter
• the yolks of 2 eggs
• the juice of half a lemon
• Y2 teaspoonful salt
• a little cayenne pepper
• Vi cup boiling water

Method

1. 1

   Rub butter to a cream, add the yolks of eggs one at a time and beat well.

2. 2

   Stir in lemon juice, salt, and cayenne pepper.

3. 3

   When ready to serve, add boiling water.

4. 4

   Cook in a double boiler, stirring constantly, until thick as custard.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 57. The excerpt below is the record exactly as published.

Hollandaise Sauce. French Fried Pota- toes. Lettuce. Bread and Butter. Indian Pudding. Supper.— Macaroni and Cheese. Bread and Butter. Canned Blackberries. Cake. Cocoa. Hollandaise Sauce. — Rub Yi cup butter to a cream, add the ynlks of 2 eggs one at a time and beat well. Stir in the juice of half a lemon, Y2 teaspoonful salt, a little cayenne pepper. When ready to serve, add Vi cup boiling water

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