Hollandaise Sauce I
Ingredients
- ½ cup butter
- Yolks 2 eggs
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- Few grains cayenne
- ⅓ cup boiling water
Steps
- Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne.
More recipes with butter, eggs, lemon or cayenne pepper
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.