Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

 

HOLLANDAISE SAUCE II
(vinegar)

(Boston Cooking-School Cook Book, 1896)


    1/2 cup butter.
    1/2 tablespoon vinegar.
    Yolks 2 eggs.
    1/4 teaspoon salt.
    Few grains cayenne.


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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