Hollandaise Sauce
From Observatory
1111
- Ingredients
- 3 tablespoons butter
- 2 tablespoons flour
- 2 eggs (yolks only)
- 2 tablespoons vinegar or lemon juice
- ½ teaspoon salt
- ¼ teaspoon paprika
- Few grains cayenne
- Utensils
- Bowl
- Dover beater
- Double-boiler
- Tablespoon
- Directions
- Beat the 2 egg-yolks in a bowl.
- Melt the butter in the upper part of the double-boiler, placing this part directly over the fire.
- Add the flour to the melted butter, and mix well.
- Add ½ cup of hot water, and stir constantly over the fire until the boiling-point is reached.
- Pour this mixture into the bowl with the beaten egg-yolks, stirring together well.
- Pour the mixture from the bowl into the upper part of the double-boiler, set this part into the lower part, and place the boiler over the fire.
- Beat the mixture with the dover beater, while cooking, until it becomes fairly thick.
- Add the seasonings mentioned above.
- Remarks
One teaspoon of chopped parsley and ½ teaspoon of grated onion may be added with the other seasonings, if desired.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
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