Info

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.

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