Classic Hollandaise Sauce II

Classic Hollandaise Sauce II

Ingredients:
1/4 teaspoon salt
1 tablespoon lemon

Directions:
juice
Few grains
cayenne
French Chef
Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice
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.
45
Anchovy Sauce
Season Brown, Drawn butter, or Hollandaise Sauce with anchovy sauce.
Chapter XVIII − FISH AND MEAT SAUCES 318
The 1918 Fanny Farmer Cookbook
46
Horseradish Hollandaise Sauce
To Hollandaise Sauce II add one−fourth cup grated horse−radish root.
47
Lobster Sauce I
To Hollandaise Sauce I add one−third cup lobster meat cut in small dice.
48
Lobster Sauce II