Hollandaise Sauce

Ingredients

• 4 cup butter
• Yolks 3 eggs
• 1 tablespoon lemon juice
• } teaspoon salt
• Few grains cayenne
• 4 cup boiling water

Method

1. 1

   Wash butter and divide into three pieces.

2. 2

   Put one piece in saucepan with lemon juice and seasonings.

3. 3

   Place saucepan in large one containing boiling water and stir constantly until butter is melted.

4. 4

   Add second piece of butter, and, as mixture thickens, third piece.

5. 5

   Add water and cook one minute, stirring constantly.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE. Trim artichokes and cut off ends of leaves. Soak in cold salted water forty minutes. Drain and cook in boil- ing salted water to which has been added the juice of one lemon, and one-fourth teaspoon soda. Boil until ten- der, which may be determined by the leaves coming off readily. Drain, remove soft part found in centre, re- heat in boiling water, drain and serve on a napkin. Serve with Hollandaise Sauce passed in a sauce boat. HOLLANDAISE SAUCE. 4 cup butter } teaspoon salt Yolks 3 eggs Few grains cayenne 1 tablespoon lemon juice 4 cup boiling water

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