Hollandaise Sauce

Ingredients

• § cup of butter
• J teaspoon of salt
• Yelks of 4 uncooked eggs
• i cup of boiling water
• 1J tablespoonfuls lemon juice
• Dash of cayenne

Method

1. 1

   Fill a bowl with hot water, pour out the water and wipe the bowl dry.

2. 2

   Put the butter into it and beat until soft and creamy; add the yelks of the eggs, one by one, and beat until blended.

3. 3

   Add lemon juice, salt, and pepper, and beat again until smooth.

4. 4

   Cook in a double boiler with boiling water until thick as mayonnaise, beating constantly.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 20. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE. § cup of butter. J teaspoon of salt. Yelks of 4 uncooked eggs. i cup of boiling water. 1J tablespoonfuls lemon juice. Dash of cayenne

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