Sauce Hollandaise

Ingredients

• an ounce of butter
• one tablespoon of flour
• half a pint of boiling water or soup-stock
• the beaten yolks of two eggs
• the juice of half a lemon
• a teaspoon of fresh butter

Method

1. 1

   Put in a saucepan an ounce of butter, and, as it melts, add one tablespoon of flour; stir this till it is smooth, and add half a pint of boiling water or soup-stock.

2. 2

   As it boils, stir in the beaten yolks of two eggs.

3. 3

   Add the juice of half a lemon and a teaspoon of fresh butter.

4. 4

   Serve at once.

As published

This recipe was extracted from Cooks in clover (1889), page 15. The excerpt below is the record exactly as published.

Sauce Hollandaise. — Put in a sauce pan an ounce of butter, and, as it melts, add one tablespoon of fiour; stir this till it is smooth, and add half a pint of boiling water or soup- stock. As it boils, stir in ! the beaten yelks of two eggs. Add the juice of half I a lemon and a teaspoon of fresh butter

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