Sauce Hollandaise

Ingredients

• 2 oz. butter
• 1 table-sp. vinegar
• 2 table-sps. water
• 2 yolks of eggs
• A squeeze of lemon juice
• Salt and pepper
• A pinch of cayenne

Method

1. 1

   Put the water, vinegar, and yolks of eggs into a saucepan, place the pan in another saucepan of hot water, and stir over the fire constantly until the sauce thickens.

2. 2

   Draw the pan to the side of the fire, add the butter in small pieces, letting each piece melt before adding another.

3. 3

   The sauce must not boil, or it will curdle.

4. 4

   Add the lemon juice and season to taste.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 299. The excerpt below is the record exactly as published.

Sauce Hollandaise 2 oz. butter. 1 table-sp. vinegar. 2 table-sps. water. 2 yolks of eggs. A squeeze of lemon juice. Salt and pepper. A pinch of cayenne

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