Sauce Hollandaise.
- Ingredients—¼ pint of plain white sauce.
- The yolks of 4 eggs.
- A little cayenne pepper and salt.
- A few drops of lemon juice, or taragon vinegar.
Method.—Put the white sauce and eggs into a jug, which must be placed in a saucepan of boiling water.
Stir until the mixture thickens, being careful it does not curdle.
When quite ready, add the lemon juice or vinegar.