Name: Hollandaise Sauce
Cuisine: American
Ingredients: 1 teacupful of butter; 1 lemon; 2 eggs; 1 speck of cayenne pepper; 1 cupful of boiling water; 1 teaspoonful of salt; 1 cream; 1 by one; 1 saucepan of boiling water; 1 minute; 1 few minutes after taking from the fire

Original Recipe

Half a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boiling water, half a teaspoonful of salt; beat the butter to a cream, add the yolks of eggs one by one; then the lemon juice, pepper and salt, beating all thoroughly; place the bowl in which is the mixture in a saucepan of boiling water; beat with an egg-beater until it begins to thicken which will be in about a minute; then add the boiling water, beating all the time; stir until it begins to thicken like soft custard; stir a few minutes after taking from the fire; be careful not to cook it too long. This is very nice with baked fish.

skillet

Saucepan

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1

Half a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boiling water, half a teaspoonful of salt; beat the butter to a cream, add the yolks of eggs one by one; then the lemon juice, pepper and salt, beating all thoroughly; place the bowl in which is the mixture in a saucepan of boiling water; beat with an egg-beater until it begins to thicken which will be in about a minute; then add the boiling water, beating all the time; stir until it begins to thicken like soft custard; stir a few minutes after taking from the fire; be careful not to cook it too long.
2

This is very nice with baked fish.

Hollandaise Sauce

Original Recipe

Ingredients

Required Gear

Instructions