Hollandaise Sauce

Ingredients

• half a tea-cupful of butter
• the juice of half a lemon
• the yolks of two eggs
• a speck of cayenne
• half a cupful of boiling water
• half a teaspoonful of salt

Method

1. 1

   Beat the butter to a cream; then add the yolks, one by one, the lemon juice, pepper and salt.

2. 2

   Place the bowl in which these are mixed in a saucepan of boiling water.

3. 3

   Beat with an egg-beater until the sauce begins to thicken (about a minute), and add the boiling water, beating all the time.

4. 4

   When like a soft custard it is done.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 109. The excerpt below is the record exactly as published.

Hollandaise Sauce. Half a tea- cupful of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a cupful of boiling water, half a teaspoonful of salt

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