Prepare by the recipe given for White Sauce, but add to the roux half a pint of boiling water instead of the same quantity of milk. This sauce is frequently known as "plain drawn butter," or "butter drawn in water."

Butter Sauce, Tartare

To half a pint of butter sauce add ten drops of onion-juice, a pinch of English mustard, wet in a few drops of vinegar, a tea-spoonful of minced gherkins and capers, and a beaten egg, the last very cautiously. After it is stirred in take the sauce at once from the fire. This is very good with fish.

Hollandaise Sauce

Half a pint of butter sauce ; one egg ; one teaspoonful of salad oil; one teaspoonful of lemon-juice ; salt and white pepper.

When the butter sauce is made move it to the side of the stove, and add to it the beaten egg, very cautiously, and stirring constantly. As soon as it is all in put in the oil, drop by drop, steadily, without ceasing to stir. Season the sauce and serve it at once. If allowed to stand, it is very likely to curdle.

Green Hollandaise Sauce

As soon as the oil is in the Hollandaise sauce stir in a little green coloring matter, either of the French vegetable colorings, which are perfectly harmless, or the green you have procured by cooking a handful of spinach leaves, without water, in the inner vessel of a double boiler, until they are tender, and then squeezing them through a cloth. Be careful not to use enough to thin the sauce.