Melt the butter, add the flour and seasoning, and mix them well. Add the water, one-third at a time, stirring until the sauce grows smooth. When it has come to the boiling point it is done.
Caper Sauce
Drain one-half cup of capers, and add them to one cupful of [drawn-butter sauce].
Egg Sauce
To one cupful of [drawn-butter sauce] add two [hard-cooked eggs], cut in one-fourth-inch dice.
Sauce for Fish
To one cupful of [drawn-butter sauce] add one-half tablespoonful of lemon juice and one-half tablespoonful of chopped parsley.
Hollandaise Sauce
- 1⁄2 cup butter
- Yolks of two eggs
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- Cayenne pepper
- 1⁄2 cup boiling water
Rub the butter until soft and creamy, add the egg yolks, lemon juice, and seasoning, and rub them till blended, then pour on the boiling water and stand the covered bowl, containing the sauce, on a rack over a cooker pail of boiling water and put it into a cooker for three minutes; or cook it on the stove over hot water as soft custard, stirring it constantly.