Sauce Hollandaise

Ingredients

• i cup butter
• Yolks of 2 eggs
• i tablespoon lemon juice
• h cup boiling water
• k teaspoon salt
• Few grains cayenne

Method

1. 1

   Add the yolks of eggs, lemon juice, and seasonings to half of the butter; place in a saucepan over boiling water and stir constantly until the butter is melted.

2. 2

   As it thickens, add the rest of the butter gradually and add the water, cooking for 1 minute.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 52. The excerpt below is the record exactly as published.

SAUCE HOLLANDAISE i cup butter. Yolks of 2 eggs. i tablespoon lemon juice. h cup boiling water. k teaspoon salt. Few grains cayenne

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