Hollandaise Sauce I

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Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ cup butter.
  • Yolks 2 eggs.
  • 1 tablespoon lemon juice.
  • ¼ teaspoon salt.
  • cup boiling water.
  • Few grains cayenne.

Method

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, remove from fire, then add salt and cayenne.