Hollandaise Sauce - French Recipe

Hollandaise Sauce

🌍 French, French Difficulty: ●●○○○

🍳 Equipment: Bowl, Dover beater, Double-boiler, Tablespoon

A fundamental hollandaise sauce used across many classic American recipes.

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

Method

1. Beat — the 2 egg-yolks in a bowl.
2. Melt — the butter in the upper part of the double-boiler, placing this part directly over the fire.
3. Add — the flour to the melted butter, and mix well.
4. Add — ½ cup of hot water, and stir constantly over the fire until the boiling-point is reached.
5. Pour — this mixture into the bowl with the beaten egg-yolks, stirring together well.
6. 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.
7. Beat — the mixture with the dover beater, while cooking, until it becomes fairly thick.
8. Add — the seasonings mentioned above.

Tags: butter, egg, flour, lemon · Source: The Plain Sailing Cook Book (1922)

Notes

One teaspoon of chopped parsley and ½ teaspoon of grated onion may be added with the other seasonings, if desired.