Hollandaise Sauce

Ingredients

• the yolks of 4 eggs
• 1/2 coffee cup of butter
• juice of 1/2 lemon
• a dash of cayenne pepper
• a little salt
• 1 coffee cup of hot water

Method

1. 1

   Beat to a cream the yolks of 4 eggs and 1/2 coffee cup of butter, then add juice of 1/2 lemon, a dash of cayenne pepper, and a little salt; add gradually 1 coffee cup of hot water; stir well, put in a double boiler to cook, stirring constantly; cook until consistency of cream, (but it must not boil).

2. 2

   Remove from fire and beat hard.

3. 3

   Serve with fish or cold meats.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 55. The excerpt below is the record exactly as published.

the yolks of 4 eggs and % coffee cup of but- ter, then add juice of % lemon, a dash of cayenne pepper, and a little salt ; add gradually 1 coffee cup of hot water ; stir well, put in a double boiler to cook, stirring constantly; cook until consistency of cream, (but it must not boil). Remove from fire and beat hard. Serve with fish or cold meats. Apple Sauce. Peel and core 6 tart apples, cut up and put in saucepan ; cover with water. Boil until tender and press through a colander ; add 1 dessertspoon of butter, a little sugar and a dash of nutmeg. Serve with fowls or meats. Tartare Sauce. Yolks of 2 raw eggs, yolks of 2 hard boiled eggs, 6 tablespoons of olive oil, 2 dessertspoons of vinegar, 1 teaspoon of chopped onion, KENTUCKY BECEIPT BOOK. 91 salt and cayenne pepper. Mash hard boiled eggs, then add raw ones. Beat nntil smooth, using alternately oil and vinegar ; add onion and 2 tablespoons of capers, salt and cayenne pepper. Serve cold. Tartare Sauce. Take 1 cup of Mayonnaise, add to it 1 tablespoon of capers, 1 tablespoon of finely chopped parsley and 1 tablespoon of sour pickle well drained. If preferred, olives may be used instead of pickle. This sauce is nice served with lobster, soft shell crabs or hot fish. Mustard Sauce. One tablespoon of mustard,, 1 tablespoon of butter, 1 teaspoon of black pepper, yolks of 3 eggs, 3 tablespoons of white sugar, beaten well together. One teaspoon of vinegar. Take 1 cup of gravy from fowl or beef and add to this sauce, beating well, then put on stove and beat frequently. When of proper consistency, take oflf and serve cold. Tomato Dressing. One pint of tomatoes, half dozen cloves, black and cayenne pepper, and salt, half onion grated, 1 tablespoon of butter, 1 of flour and 1 of sugar. Put all except butter and flour in a saucepan. Boil 10 minutes. Cream butter and flour, then strain the tomatoes and add to it. Cook until it thickens and serve hot with meats. French Dressing. Three tablespoons of olive oil, 1 tablespoon of vinegar, 1 tea- spoon of scraped onion, salt and cayenne pepper to taste. Mustard Sauce. Yolks of 5 eggs well-beaten, 1 tumbler of jelly and 4 heaping tablespoons of brown sugar mixed together, 4 heaping teaspoons of mustard with vinegar enough to make a batter . (about a tumbler of vinegar), 1 small spoon of cayenne pepper. Mix all together, add a cup of butter and a little salt. Boil until it begins to thicken; stir often and take off to cool. Sauce for Venison or Beef. Pour large tablespoons of currant jelly, 4 pickles, sliced very thin, 4 tablespoons of vinegar, 1 tablespoon of butter, 1 teaspoon of mace, 1 teaspoon of black pepper, 1 teaspoon of mustard. Mix all together and let come to a good boil. Drawn Butter Sauce. Two spoons of butter, 1 tablespoon of flour, ^ pint of Ijoiling water, hdlf teaspoon of salt. Mix butter and flour to a smooth paste in a bowl; set on fire in a pan of boiling water. Add the % pint of boiling water gradually, stirring all the while until it thickens, 92 KENTUCKY RECEIPT BOOK. also add salt. Take from fire and use at once. Serve with aspara- gus, boiled fish or cauliflower. Add 1 tablespoon of capers to this sauce and it is nice for fish or boiled mutton. Salad Dressing. Take the yolks of 4 eggs, salt and cayenne pepper, 1 dessert- spoon of sugar, 1 teaspoon of dry mustard, butter, size of a hen egg, rolled in flour, % of a cup of vinegar; add to it 1-3 cup water. Beat all together, put on stove and cook to a light mush. Add^ a few celery seed, if desired, then butter. Mayonnaise Dressing. Take the yolks of 2 eggs and beat until very light with a silver fork, then add olive oil, drop at a time, and heat very hard. Add 1 saltspoon of mustard powder and a little vinegar or lemon juice, al- ternating with oil, cayenne pepper to taste. Beat until it looks like jelly and add oil until stiff enough, then set on ice. Mayonnaise Dressing. Yolks of 7 eggs well beaten, % of a cup of vinegar and ^ cup of water. First put in tablespoon of olive oil and beat well, then 1^ tablespoons of white sugar. Add vinegar and cook until it begins to thicken; take off and beat until smooth. Egg Sauce. Use the recipe for white sauce and add to it 2 hard boiled eggs cut in slices, 1 teaspoon of parsley chopped fine. Serve with boiled fish. Hollandaise Sauce. Put 2 tablespoons of butter in frying pan ; when it melts add 2 tablespoons of flour, stir until smooth, then add 1% pints of milk, salt, nutmeg and pepper ; cook 1 hour. Take 3 eggs beaten separate- ly and the juice of 1 lemon,

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