Hollandaise Sauce Ii Recipe

Ingredients for Hollandaise Sauce Ii

• ½ cup butter
• ½ tablespoon vinegar or
• 1 tablespoon lemon juice
• Yolks 2 eggs
• ¼ teaspoon salt

Instructions

1. Few grains cayenne.
2. 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.
3. Add second piece of butter, and, as it thickens, third piece.
4. Remove from fire, and add salt and cayenne.
5. If left over fire a moment too long it will separate.
6. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream.