Left-over foods and how to use them

by Elizabeth O. Hiller

Hollandaise Sauce

• ½ cup unsalted butter.
• Yolks two eggs.
• ¾ tablespoon lemon juice.
• ¼ teaspoon salt.
• Few grains cayenne.
• ¼ cup hot water.

Process: Work the butter in the hands, in a bowl of cold water, until it is of a “waxy” consistency. Divide it into three pieces of equal size. Put one part in a sauce-pan with the yolks of eggs and lemon juice; place saucepan in a larger pan containing hot water, stir constantly with a Gem egg whip until butter is blended with the yolks, add the second piece of butter and as sauce thickens add the third piece. At this point in the process the mixture should be the consistency of boiled custard. Add hot water and seasoning, beating constantly. The water in the larger sauce-pan should be kept just below the boiling point.