Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
3 egg yolks
2 tbsp lemon juice
1 sprig parsley
1 sliced peeled onion
1/2 tsp salt
1/8 tsp pepperr
1/2 cp butter
1/2 cp boiling water
1 - Combine all ingredients except boiling water, in glass container of mixer or blender.
2 - Blend about 5 seconds or until smooth.
3 - Add boiling water gradually as blending continues.
4 - Pour mixture into top part of double boiler.
5 - Cook over hot water, stirring briskly until sauce is consistency of soft custard.
6 - Remove from heat.
7 - Keep sauce warm over hot water until served.
8 - Or store in refrigerator and reheat over warm water when needed
Makes 1 cup sauce.
Easy Hollandaise: Good Hollandaise is easily made without a mixer or
blender. About 1/2 hour before serving, cut 1/4 lb butter or mar-
gerine into small pieces in uppeer part of double boiler. Add 3 egg
yolks and 3 tbsp lemon juice. Let stand at room temperature.
Just before serving, stir mixture briskly over gently boiling water 2 or
3 minutes or until thickened. Remove at once from water. Use at once.
Makes about 1 cup.
This is the popular sauce which is served with artichokes, sprouts,
broccoli, asparagus, Eggs Benedict, and in other dishes.
Mock Hollandaise: Blend 1/2 cp mayonnaise, 2 tbsp prepared
mustard, 3 drops Tabasco sauce in nupper part of double boiler. Stir
briskly about 4 minutes over boiling water. Spoon over hot or cold
vegetables. Makes about 1/2 cp sauce.
Bernaise Sauce: This sauce is a highly flavored Hollandaise. Use 1/4
cp tarragon vinegar, 2 shallots, chopped, 3 sprigs fresh tarragon, 4
peppercorns, crushed, 1/4 cp white wine, 3 egg yolks, slightly beaten,
1/2 lb melted butter, 1/2 tsp salt, 1/16 tsp cayenne, sprig
fresh chervil. Mix vinegar, shallots, chopped stems of tarragon, pepper-
corns and wine in upper part of glass or enamel double boiler. Cook
over low heat until reduced to thick paste. Mix egg yolks with 1 tbsp
water. Stir into vinegar mixture. Whip or stir briskly over hot
but not boiling water. When creamy, add butter slowly, stirring con-
stantly. Add cayenne and salt. Strain through fine sieve or cheesecloth.
Add chopped tqarragon leaves and chervil. Serve at once. Makes about
1 3/4 cps sauce.
Served on broiled steak in some French restaurants. Use like
Hollandaise in many recipes.