Hollandaise Sauce

Ingredients

• one-half cup of butter
• the yolks of two eggs
• a tablespoon of lemon juice
• one-third cup of boiling water
• a speck of cayenne
• a saltspoon of salt

Method

1. 1

   Wash butter in cold water, divide into three parts.

2. 2

   In a double boiler, combine one part with egg yolks and lemon juice.

3. 3

   Stir until melted, then add remaining butter gradually.

4. 4

   Stir in boiling water, cayenne, and salt, cooking for one minute.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 35. The excerpt below is the record exactly as published.

Hollandaise Sauce. — Put one-half cup of butter in- to a bowl of cold water and wash it to take out the salt. Divide it into three parts and put one-third into the top 80 STANDARD PAPER BAG COOKERY of a double boiler with the yolks of two eggs and a tablespoon of lemon juice. Stir and cook until the but- ter melts, add another piece of butter and continue stir- ring. As the sauce thickens stir in the last piece, add one-third cup of boiling water, a speck of cayenne and a saltspoon of salt

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