Hollandaise Sauce

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ cup butter
  • A few grains cayenne pepper
  • 2 eggs (yolks)
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ½ cup boiling water


With a wooden or silver spoon rub the butter to a cream add the yolks one at a time. Beat well, add the lemon juice salt and pepper. About 5 minutes before serving add the boiling water, and stir rapidly until it thickens. Cook the sauce in a double boiler, or set the bowl in a pan of boiling water until it thickens.

OR—Put butter in a bowl, cover with cold water and wash, using a spoon. Divide into three pieces; put one piece in a saucepan with the 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 1 minute remove from fire and then add salt and cayenne. Serve hot with fish or vegetables.

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