Hollandaise Sauce

Ingredients

• 5OZ. Butter
• 5OZ. Flour
• 5 pint Milk
• Yolks of 2 Eggs
• Juice of | Lemon

Method

1. 1

   Melt butter in a saucepan, add flour and stir until smooth.

2. 2

   Add milk and stir until the sauce boils.

3. 3

   Drop in the yolks of the eggs and beat well.

4. 4

   Add lemon juice and serve.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 15. The excerpt below is the record exactly as published.

Hollandaise Sauce. 102. Butter. 5OZ. Flour. 5 pint Milk. Yolks of 2 Eggs. Juice of | Lemon. Melt the butter in a saucepan, add the flour and stir them together until they become smooth, add the milk, and continue to stir until the sauce boils, then drop in the yolks of the eggs whole and beat well and quickly; then add the strained juice of the lemon and serve. Miss M. Perkin. KING'S COLLEGE HOSPITAL TO SOUTH LONDON. Horseradish Sauce. 1 Egg. 2 tablespoonfuls Vinegar. Mustard. Horseradish. Milk (or Cream). To a teacupful of milk (or cream) add the yolk of i egg, 2 tablespoonfuls of vinegar, very little mustard, and as much grated horseradish as will make it the consistency of onion sauce. It may be used hot or cold. Matrimony Sauce for Vegetables. Make J pint of melted butter sauce, using plenty of butter, season with a pinch of salt, and add sufficient vinegar and crystallized sugar to give it piquancy. Miss M. Perkin. Mayonnaise Sauce. Put the yolk of a fresh egg into a basin and add to it drop by drop a small teacupful of salad oil, stirring briskly all the time. When all the oil is used and the sauce about the consistency of thick cream, add a dessertspoonful of tarragon vinegar, the same of plain vinegar, and about a tablespoonful of good cream. Miss H. Clements Melted Butter. ioz. Butter.

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