Cook butter until it bubbles, stir in flour, add hot water, salt, and pepper, and beat until smooth; add butter in small pieces just before serving.
195.—EGG SAUCE
Add to Drawn Butter (see No. 194) or White Sauce (see No. 207) one hard-cooked egg coarsely chopped.
196.—HOLLANDAISE SAUCE
| ¼ cup butter | ½ cup hot water |
| 1 tablespoon flour | 1 egg yolk |
| ½ teaspoon salt | 1 tablespoon lemon juice |
| Few grains cayenne |
Cream half of the butter with flour, salt, and cayenne; add hot water, and cook over hot water for ten minutes, stirring constantly until thickened; add egg yolk slightly beaten, lemon juice, and remainder of butter; cook about two minutes, or until thick; beat well, and serve at once.
197.—HORSERADISH SAUCE
To recipe for Bread Sauce (see No. 184) add one-third cup grated horseradish and the juice of half a lemon.
198.—MINT SAUCE
| 1 bunch mint | 2 tablespoons sugar |
| ¼ cup boiling water | ¼ teaspoon salt |
| ¼ cup vinegar | Few grains cayenne |