Lowney’s – Hollandaise Sauce No. 2

Ingredients

• ½ cup butter (114g)
• 1 tablespoon lemon juice
• 4 egg yolks
• ¼ teaspoon salt
• ¼ teaspoon paprika
• few grains cayenne

Method

1. Cream butter; add lemon juice, yolks of eggs, one by one.
2. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the[128] mixture.
3. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously.

Title

Lowney’s Cook Book

Author

Maria Willet Howard