Welcome to www.a-taste-of-france.com property section.By continuing to use the site you agree to our cookies policy Privacy-policy

FTC Disclosure: If you make a purchase via a link on this site, I may receive a small commission on the transaction - at no added cost to you. Thank you!

A taste of France property section

HOLLANDAISE SAUCE.

by Bev

HOLLANDAISE SAUCE.

How to make

Half a teacupful of butter,

the juice of half a lemon,

the yolk of two eggs,

a speck of cayenne pepper,

half a cupful of boiling water,

half a teaspoonful of salt;

Beat the butter to a cream, add the yolks of eggs one by one;

Then the lemon juice, pepper and salt, beating all thoroughly in a bowl

Put the mixture in a saucepan of boiling water; beat with an egg-beater until it begins to thicken which will be in about a minute;

Then add the boiling water, beating all the time

Stir until it begins to thicken like soft custard. Stir a few minutes after taking from the stove; be careful not to cook it too long. Hollandaise sauce is very nice with baked fish.