Hollandaise Sauce

Ingredients

• Rub ^ cup of butter to a cream
• the yolks of 2 eggs
• ^ cup of boiling water
• 1 saltspoon of salt
• a pinch of cayenne pepper
• the juice of half a lemon

Method

1. 1

   Rub butter to a cream, add egg yolks one at a time, and beat well.

2. 2

   Stir in lemon juice, salt, and cayenne.

3. 3

   When ready to serve, add boiling water and scald until thick, stirring constantly.

4. 4

   Serve with fish or meat.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 74. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE.— Rub ^ cup of butter to a cream, add the yolks of 2 eggs (one at a time) and beat well. Stir in the juice of half a lemon, 1 saltspoon of s£,lt, and a pinch of cayenne pepper. When ready to serve, add ^ cup of boiling water

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