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Hollandaise Sauce I
Recipe Reprinted from The Boston Cooking School Cookbook, Fannie Merritt Farmer, 1918
1/2 cup butter
1/4 teaspoon salt
Yolks 2 eggs
Few grains cayenne
1 tablespoon lemon juice
1/3 cup boiling water
Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne. If mixture curdles, add two tablespoons heavy cream.
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