Hollandaise Sauce
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
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A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 1 tbp lemon
- 2 egg yolks
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- ½ c butter, ⅓ c boiling water, 1 tbp lemon juice, or ½ tbp vinegar, 2 egg yolks, ¼ tsp salt, cayenne.
- Mix the unbeaten egg yolks, the lemon juice, and about ⅓ of the butter in the top of db over hot water;
- stir until the butter is melted;
- then add gradually the remaining butter;
- stirring constantly;
- season and add gradually the boiling water;
- stirring constantly until the sauce thickens.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon