Hollandaise Sauce
The origins of this famous sauce trace back to France, where it was first known as Sauce Isigny, a nod to the French town celebrated for its dairy products. These particular instructions come from A Bride’s Cookbook, published in 1962. Instead of relying on the convenient packet at the grocery store, try indulging in the rich, buttery flavor of homemade Hollandaise Sauce. This classic recipe requires only five simple ingredients. A note: these instructions make reference to an “asbestos pad,” which was once used as a heat diffuser during the cooking process; using a low heat or double boiler method could provide similar results, as the goal is to avoid scorching the sauce.
- 2 eggs
- ½ lemon
- ¼ lb. butter
- Salt
- Pepper
Have 2 eggs and ½ lemon at room temperature. Allow ¼ pound butter to soften. Separate the eggs, dropping the yolks into a small earthenware or iron casserole (preferably one with a handle). Put the whites in a tightly covered small bowl and refrigerate for later use. Add the strained juice of the half lemon to the yolks and sprinkle with salt and freshly ground black pepper.
Divide the butter into three parts. Put the casserole on an asbestos pad over low heat. Stir with a wooden spoon and add 1 piece of butter. Continue to stir, and when the butter has melted, add the second piece. Repeat the process with the third piece. Cook and stir until thick.
This won't take long. Put the casserole on the back of the stove in a warm but not hot place. It can wait happily for 15 to 20 minutes. Stir again before using. If you have an electric blender, there are instructions for making Hollandaise in the booklet that came with it. My way is really the easiest, though.