Recipes > Sauces & Spreads > Hollandaise Sauces > Hollandaise Sauce I

Hollandaise Sauce I


  • 1/2 cup butter
  • yolks of 2 eggs
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • few grains cayenne
  • 1/3 cup boiling water


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.


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The Boston Cooking-School Cook Book (1896).

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