Mustard Hollandaise Sauce

Preparation info
  • 1 cup

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 teaspoons dry mustard
  • 1 teaspoon water
  • ¾ cup

Method

  1. Combine mustard with water and let stand for ten minutes. Divide the butter into three parts.

  2. Place one-third of the butter in the top part of a small double boiler. Add vinegar and egg yolks. Place over hot, not boiling, water and cook slowly, beating vigorously.

  3. As mixture begins to thicken, add the second piece of butter, then the