Recipes > Sauces & Spreads > Hollandaise Sauces > Hollandaise Sauce II

Hollandaise Sauce II


  • 1/2 cup butter
  • 1/2 tablespoon vinegar
  • yolks of 2 eggs
  • 1/4 teaspoon salt
  • few grains cayenne


Wash butter, divide in three pieces. Put one piece in a saucepan with vinegar and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream.


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The Boston Cooking-School Cook Book (1896).

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