Hollandaise Sauce

Ingredients

• half a cupful of butter
• one-third of a cupful of boiling water
• the yolks of four uncooked eggs
• one table-spoonful and a half of lemon juice
• half a teaspoonful of salt
• one-tenth of a teaspoonful of cayenne

Method

1. 1

   Fill a pint bowl with warm water; pour out and wipe the bowl.

2. 2

   Beat the butter until soft and creamy; add the yolks one by one, blending well.

3. 3

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

4. 4

   Place the bowl in boiling water, add boiling water, and cook until thick, stirring constantly.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 246. The excerpt below is the record exactly as published.

Hollandaise Sauce. For half a pint of sauce use half a cupful of butter, one-third of a cupful of boiling water, the yolks of four uncooked eggs, one table-spoonful and a half of lemon juice, half a teaspoonful of salt, and one-tenth of a tea- spoonful of cayenne

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