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Hollandaise Sauce

(Sauces) - (Joe Tilden's Recipes For Epicures)

Heat a bowl with boiling water, and wipe dry. In it beat quarter of
a cup of butter to a cream. Add the yolks of two raw eggs, one at a
time, beating until smooth. Then add a tablespoonful of lemon juice,
salt and cayenne, and beat the mixture with a fork or an egg beater,
for five minutes. Place the bowl in boiling water. Stir into the
sauce two tablespoonfuls of boiling water, and beat until the sauce is
smooth and thick as mayonnaise.

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1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
Brown fat in saucepan; add flour and brown; add liquid and stir until
smooth and thick. Season to taste and simmer 5 minutes.

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Hollandaise Sauce

Rub one-half cup butter to a cream, add the yolks of two eggs, one at a

time, then salt and cayenne pepper. About five minutes before serving

add one-half cup boiling water. Thicken in double boiler. Add lemon


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Baked Fillet Of Halibut Hollandaise Sauce

Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with

salt and pepper, place in pan, cover with buttered paper and bake

twelve minutes. Serve with,

Hollandaise Sauce.--Put yolk of one egg, one tablespoon butter, and

one teaspoon lemon juice in a small sauce-pan. Put sauce-pan in a

larger one containing water, and stir mixture constantly with wooden

spoon until butter is melted. Then add one-half tablespoon butter, and

as the mixture thickens another one-half tablespoon butter; season

with salt and cayenne. This sauce is almost thick enough to hold its

shape. One-eighth teaspoon of beef extract, or one-third teaspoon

grated horseradish added to the first mixture gives variety to this


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Cauliflower With Hollandaise Sauce

Serve boiled cauliflower with Hollandaise sauce, as given with baked

fillet of halibut, Hollandaise sauce.

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