Note 25 — INDEX
Reading edition
No. 25. Hollandaise Sauce.—One cup of butter, yolks of two eggs, juice of half a lemon, one saltspoon of salt, pinch of cayenne, half a cup of boiling water. Rub butter to a cream, add yolks one at a time, and beat well, adding lemon juice, salt and pepper. A few minutes before serving add the boiling water, place the bowl in a saucepan of boiling water, and stir rapidly until it thickens like a boiled custard.