Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

HOLLANDAISE SAUCE I
(lemon juice)

(Boston Cooking-School Cook Book, 1896)


    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, remove from fire,
 then add salt and cayenne.


 

 

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