HOLLANDAISE SAUCE II
(Boston Cooking-School Cook Book, 1896)
Wash butter, divide in three pieces. Put one piece in a saucepan with vinegar 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.
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Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce