Hollandaise Sauce

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Hollandaise Sauce over poached eggs, spinach, and bacon on an english muffin

Originally published October 31, 1919

Ingredients:

  • 1/2 cup butter
  • 2 eggs (yolks)
  • 1 1/2 Tbsp. lemon juice
  • 1 cup boiling water
  • 1/2 tsp. salt
  • 1/16 tsp. cayenne

Directions:

  1. Cream the butter, add the yolks one at a time and beat well; then add the lemon juice, salt and pepper.
  2. A short time before serving, add boiling water. Cook over boiling water and stir until the mixture is of the consistency of custard, then serve immediately.

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