Hollandaise Sauce

Ingredients

• 2 tablespoonfuls white vinegar
• 6 peppercorns
• 2 tablespoonfuls water
• 2-3 yolks of egg
• 2 oz. butter
• Salt and pepper

Method

1. 1

   Boil the vinegar, water and peppercorns together for 5 minutes.

2. 2

   Strain into a jar, add the well beaten yolks, half the butter and seasoning.

3. 3

   Put the jar into a pan of boiling water and stir the sauce until it thickens.

4. 4

   Remove at once, add the rest of the butter, then serve.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 3. The excerpt below is the record exactly as published.

Hollandaise Sauce. If cold, by thinly sliced cucumber and Mayonnaise or Tartare Sauce. HOLLANDAISE SAUCE 2 tablespoonfuls white 6 peppercorns vinegar | Salt and pepper 2 tablespoonfuls water 2-3 yolks of egg 2 oz. butter

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