Sauce Hollandaise

Ingredients

• /2 pint of melted butter
• Yolks of 5 eggs
• 2 teaspoons lemon juice
• Salt to taste
• Cayenne to taste

Method

1. 1

   Whisk yolks and melted butter in a pan over hot water until thickened.

2. 2

   Do not boil.

3. 3

   Season with salt, cayenne, and stir in lemon juice at the end.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 42. The excerpt below is the record exactly as published.

salt to taste. 1 oz. butter. 108 PORTLAND WOMAN'S EXCHANGE COOK BOOK Peel and quarter the onion and simmer in the milk till quite tender. Crumble the bread into small pieces, removing any of the hard outside crust. Place in saucepan and strain the milk over it. Cover and let it remain for an hour, and soak. Then beat with a fork till very smooth, add the sea- soning of pounded mace, cayenne and salt, and ounce of butter; let it boil up once and serve. A small quantity of cream may be added before sending to table. To be served with turkey or fowl. Mrs. Stevens. Caper SaAce for Boiled Mutton. 2 oz. of butter. 1 oz. flour. |/2 pint of cold water. Salt. 2 tablespoons capers. 1 teaspoon vinegar. Mix the flour and butter together in a stewpan, stir in Vi pint of cold water, and let it boil for 5 minutes. Salt to taste, stir in 2 tablespoons of capers cut in halves, and the caper vinegar. Let it simmer for 2 minutes and it is ready for use. Mrs. Charles Clark. Cranberry Sauce. Boil together 2 cups of water and 2 cups of .sugar for a few minutes. Put 1 quart of washed cranberries into this syrup, cover closely and set on back of stove for 5 minutes, then cook for 5 minutes and leave covered till cool. The cranberries will retain their shape and color. Mrs. A. F. Biles. Sauce HoUandaise. '/2 pint of melted butter. Yolks of 5 eggs. 2 teaspoons lemon juice

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