Hollandaise Sauce

Ingredients

• one-half a pound of butter
• the yolks of three eggs
• the juice of a lemon
• a pinch of red pepper
• a few tablespoonfuls of thick cream

Method

1. 1

   Melt butter.

2. 2

   In a saucepan, combine egg yolks, lemon juice, and red pepper.

3. 3

   Add a small quantity of melted butter and stir over heat until thickened.

4. 4

   Gradually add remaining butter, stirring constantly.

5. 5

   If too thick, add warm water.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 31. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCED Melt one-half a pound of butter. Put into a saucepan the yolks of three eggs with the juice of a lemon and a pinch of red pepper; add a small quantity of the melted butter, and stir over the fire until it thickens. Then add gradually the remainder of the butter, stirring con- stantly with a wire whisk. If it becomes too thick, add a few drops of warm water, which will prevent it from curdling. If this sauce is used for asparagus, cauli- flower, or similar vegetables, a few tablespoonfuls of thick cream

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