Hollandaise Sauce, No. 1

½ cup of butter 2 to 4 yolks of eggs ¼ teaspoonful of salt

¼ teaspoonful of pepper

½ cup of boiling water

2 tablespoonfuls of lemon juice

Prepare as mousseline sauce.

Hollandaise Sauce, No. 2

Let one-fourth a cup of vinegar and six or eight pepper-corns stand over the fire until the vinegar is nearly evaporated, then add a tablespoonful of cold water and the beaten yolks of three eggs. Beat thoroughly, then add two tablespoonfuls of butter, and set the saucepan into a dish of hot water.

Beat and stir thoroughly, adding a tablespoonful of butter at a time, until half a cup in all has been used. Finish with a tablespoonful of lemon juice and salt and paprika to taste.

Mock Hollandaise Sauce

Make a white sauce of two tablespoonfuls, each, of butter and flour, salt and pepper, and water or white stock (chicken, veal, or fish). After simmering six or eight minutes, pour gradually upon the beaten yolks of two eggs, diluted with a tablespoonful of cream. Mix thoroughly, and then, drop by drop, add vinegar (tarragon preferred) and lemon juice, to give the degree of acidity required.

What May Be Done With Hollandaise Sauce When It Curdles?

The above question is asked so many times that it is best to give an answer. A careful cook will do nothing else while making this sauce and thus avoid overcooking, which is the reason why separation takes place. If one is unfortunate enough to have a curdled Hollandaise, quickly prepare one-fourth a cup of white sauce; when the sauce is smooth and boiling remove from the fire and gradually beat into it the curdled Hollandaise. This procedure remedies the appearance of the sauce, but the result is not as choice as the real Hollandaise sauce.