SAUCES FOR FISH
Hollandaise Sauce
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DIRECTIONS
- Beat the 2 egg-yolks in a bowl.
- Melt the butter in the upper part of the double-boiler, placing this part directly over the fire.
- Add the flour to the melted butter, and mix well.
- Add ½ cup of hot water, and stir constantly over the fire until the boiling-point is reached.
- Pour this mixture into the bowl with the beaten egg-yolks, stirring together well.
- Pour the mixture from the bowl into the upper part of the double-boiler, set this part into the lower part, and place the boiler over the fire.
- Beat the mixture with the dover beater, while cooking, until it becomes fairly thick.
- Add the seasonings mentioned above.
REMARKS
One teaspoon of chopped parsley and ½ teaspoon of grated onion may be added with the other seasonings, if desired.
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