Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Hollandaise Sauce II
  Hollandaise Sauce I Anchovy Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Hollandaise Sauce II

1/2 cup butter
Yolks 2 eggs
1/2 tablespoon vinegar or
1/4 teaspoon salt
1 tablespoon lemon juice
Few grains cayenne

French Chef

Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice 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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Hollandaise Sauce I Anchovy Sauce  
 
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