Sauce Hollandaise

Put in a bowl ¼ lb fresh butter,
the yolks of 3 fresh eggs,
a little salt
& a spoonful of vinegar.

Place the bowl in a basic Marie
& let the mixture get warm
stirring it all the time till it thickens
& becomes the proper consistency

just before serving add a little lemon juice

 

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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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