Sauce Hollandaise

Ingredients

• 1 cup drawn butter
• Juice of 1/2 lemon
• Yolks of 2 eggs
• 1 teaspoon onion juice
• 1 tablespoon chopped parsley

Method

1. 1

   Make a drawn-butter sauce; remove it from the fire and add gradually the yolks of the eggs, well beaten.

2. 2

   Stir in the lemon and onion juice and the chopped parsley.

3. 3

   This is served with baked fish or fish croquettes.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 44. The excerpt below is the record exactly as published.

SAUCE HOLLANDAISE 1 "cup drawn butter Juice of 1/2 lemon Yolks of 2 eggs 1 teaspoon onion juice 1 tablespoon chopped parsley

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