Hollandaise Sauce

(from justbringmesugar’s recipe box)

Source: The Holiday Cookbook-1955

Categories: Breakfast

Ingredients

  • 2 egg yolks
  • 2 tablespoons cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1/2 cup of butter

Directions

  1. Set out a small double boiler. In the top of the double boiler, beat with a wire whisk until thickened and light colored the 2 egg yolks and 2 tablespoons of cream. Blend in 1/4 teaspoon salt and cayenne pepper.

  2. Place top of double boiler over hot water. (Top should not touch water.) Add gradually, beating constantly 2 tablespoons lemon juice.

  3. Cook over low heat, beating constantly with whisk, until sauce is consistency of thick cream. Remove from heat, leaving top in place.

  4. Add, beating constantly, 1/2 teaspoon at a time 1/2 cup butter. Beat with whisk until butter is thoroughly melted and blended into mixture. Serve immediately. Makes one cup of sauce.

Email to a friend | Print this recipe | Back