HOLLANDAISE SAUCE
- 4 egg yolks
- 4 ozs. (4 heaping tablespoonfuls) sweet butter
- 2 tablespoonfuls vinegar
- 1 tablespoonful cold water
- Salt to taste
Break the eggs into a fireproof dish, beat them up, then stir in the water and the vinegar.
Mix carefully over the fire till it thickens, and be careful that it does not curdle. Stir in the butter and add the salt.