Hollandaise Sauce


Put four tablespoonfuls of French vinegar in a stewpan, with two bayleaves and eight crushed black and white peppercorns; reduce to half the quantity, then add three raw yolks of eggs; stand the pan in the bain marie and work the mixture with a wooden spoon, adding three ounces of fresh butter by degrees; when it thickens care must be taken that it does not curdle, which it will do if made too hot; wring it through the tammy and use. A little salt may be added if desired. This sauce can be served with any boiled fish, or with boiled asparagus, &c.