Hollandaise Sauce Ii Recipe

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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.

 




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