Hollondaise Sauce
I got this recipe from Wm. H. Wise & Co., Inc’s “Encyclopedia or Cookery”, copyright 1948. Awesome! This is just another timeless recipe that turned out wonderfully!
Servings Prep Time
3servings 5mintues
Cook Time
15minutes
Servings Prep Time
3servings 5mintues
Cook Time
15minutes
Ingredients
Instructions
  1. Divide butter into 2 portions, place 1 of these in a bowl or the upper part of a double boiler. Add the egg yolks and lemon juice, place over hot water (not boiling) and stir constantly until the butter is melted. Add the remaining butter and continue stirring, preferably with a wire whisk, until this butter also is melted. Add the hot water and cook, still stirring constantly, until thick. Remove from heat and season with salt and white pepper.
Recipe Notes

And I messed this one up too:  I melted the butter, whisking, with the egg yolk and lemon juice, but then I added the hot water and whisked until thick.  Or at least reduced…  Then I added the butter, and followed the rest of the instructions.  Still turned out great!  Though the lemon juice really stood out – maybe wouldn’t be quite so strong if I’d done it the right way…