Hollandaise Sauce

Ingredients

• 3^ c. butter
• Yolk of 2 eggs
• }/2 tbsp. vinegar
• 3^ tsp. salt
• 1 tbsp. lemon juice
• Cayenne, a few grains

Method

1. 1

   Wash the butter, separate it into three parts, and put one piece in the double boiler with the vinegar or lemon juice and egg yolks; stir constantly with a wire whisk.

2. 2

   Add the second piece of butter, and as the material thickens, the third piece.

3. 3

   Remove from the fire and add the salt and cayenne.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 105. The excerpt below is the record exactly as published.

Hollandaise Sauce 3^ c. butter Yolk of 2 eggs }/2 tbsp. vinegar 3^ tsp. salt 1 tbsp. lemon juice Cayenne, a few grains

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