Hollandaise Sauce I
1/2 cup butter
Yolks 2 eggs
1 tablespoon lemon juice
1/4 teaspoon salt
Few grains cayenne
1/3 cup boiling water
Put butter in a bowl, cover with cold water, and wash, using a spoon. 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. Add water, cook one minute, and season with salt and cayenne
Hollandaise Sauce II
1/2 cup butter
1/2 tablespoon vinegar or
1 tablespoon lemon juice
Yolks 2 eggs
1/4 teaspoon salt
Few grains cayenne.
French Chef
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. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream.
Anchovy Sauce
Season Brown, Drawn Butter, or Hollandaise Sauce with Anchovy essence.
Horseradish Hollandaise Sauce
To Hollandaise Sauce II add one-fourth cup grated horseradish root.
Lobster Sauce I
To Hollandaise Sauce I add one-third cup lobster meat cut in small dice.
