Hollandaise Sauce

Ingredients

• Beat 6 T. butter to a cream.
• beat in 2 egg yolks.
• 1/4 t. salt.
• 1/8 t. pepper.
• add gradually 1/2 C. boiling water.
• 1 t. cornstarch diluted in 1/4 C. cold water.
• add juice of 1/2 lemon.

Method

1. 1

   Beat 6 tablespoons butter to a cream, beat in 2 egg yolks, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

2. 2

   Add gradually 1/2 cup boiling water and 1 teaspoon cornstarch diluted in 1/4 cup cold water.

3. 3

   Cook mixture over hot water; when thick, add juice of 1/2 lemon.

4. 4

   Serve at once.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 66. The excerpt below is the record exactly as published.

Hollandaise Sauce add 1-3 cup lobster meat cut in small dice. Sauces DRAWN BUTTER. Make as white sauce, using water or meat or fish broth for the liquid in place of milk, and adding an equal quantity of butter cut in bits just before serving. To be served with baked or boiled fish. BECHAMEL SAUCE. For liquid, use % milk and !/2 highly-seasoned white stock, and proceed as for white sauce. BROWN SAUCE. Melt and brown 2 T. butter, then brown in it 3 T. flour. Cool; add one cup browji stock. A little onion and carrot may be fried in butter before adding flour. CREAM SAUCE. Thicken thin hot cream by adding flour blended with a little cold milk, and cook 20 min. in a double boiler. Season. ALLAMAND SAUCE. Bechamel sauce and one egg yolk well beaten, and 1 t. lemon juice. ASPARAGUS SAUCE. White sauce and cooked asparagus heads or pulps. CAPER SAUCE. Drawn butter sauce and 1% C. capers. Chopped parsley, olives, or cucumber pickles may be used in same way. Serve with boiled mutton or white fish. CELERY SAUCE. y2 C. celery cut in dice and cooked till tender, added to one C. white sauce. CURRY SAUCE. Use % t. curry, mixing it with the flour and butter of a white or brown sauce. To be served with baked or boiled fowl. 124 THE WORCESTER DOMESTIC SCIENCE SCHOOL. MAIZE SAUCE. When ready to serve, stir into white sauce one C. popped corn Serve with boiled fowl as a garnish around the bird, and put dry popped corn in the edge. LOBSTER, OYSTER OR SHRIMP SAUCE. 1 C. white sauce and % C. fish parboiled and cut in pieces. Hoi landaise sauce is also used as a foundation. EGG SAUCE, 1. Drawn-butter sauce and 1 or 2 hard-cooked eggs sliced or hopped. Serve with boiled fish. EGG SAUCE, 2. Drawn-butter sauce and beaten yolks of 2 eggs and 1 t. lemon- juice. MUSHROOM SAUCE. Either white or brown stock, add % can mushrooms, cut in slices or quarters. Fresh mushrooms may be used or the stalks may be stewed in the water used for sauce. HOLLANDAISE SAUCE. Beat 6 T. butter to a cream, beat in 2 egg yolks, 14 t. salt, y8 t. pepper, add gradually V2 C. boiling water, 1 t. cornstarch diluted in % C. cold water. Cook mixture over hot water; when thick add juice of y2 lemon.

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