American
Hollandaise Sauce I
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- ½ cup Butter
- 2 Egg Yolks
- 1 tablespoon Lemon Juice
- ¼ teaspoon Salt
- Few grains Cayenne
- ⅓ cup Boiling Water
Make it
Method
- 1
Put butter in a bowl, cover with cold water, and wash, using a spoon.
- 2
Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece.
- 3
Add water, cook one minute, and season with salt and cayenne.
Source & rights
Where this recipe comes from
Hollandaise Sauce I, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.