Hollandaise Sauce

Ingredients

• yolks of 3 eggs
• 2 ozs. butter
• 1 small wineglassful of water
• salt and cayenne pepper
• salt and cayenne pepper
• juice of 1 lemon

Method

1. 1

   Beat up the yolks, add the water and lemon juice, put the mixture in an enamelled pan, add the butter, salt and pepper to taste, and stir over a gentle fire until it thickens, but do not let it boil or it will curdle.

2. 2

   Sufficient for 1 pint.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 42. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE. yolks of 3 eggs 2 ozs. butter 1 small wineglassful of water salt and cayenne pepper juice of 1 lemon

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