HOLLANDAISE SAUCE
- 1/3 c. butter
- 1 Tb. flour
- 1/4 tsp. salt
- 1/2 c. boiling water
- 1 egg yolk
- 2 Tb. vinegar or lemon juice
Melt the butter, add the flour, salt, and water, and cook until the mixture thickens. While still hot, pour over the slightly beaten egg yolk, beating constantly to prevent curding. Add the vinegar or lemon juice. Serve with vegetables that have been boiled in salt water.
SOUR-CREAM DRESSING
- 2 Tb. butter
- 2 Tb. flour
- 1/2 tsp. salt
- Dash of pepper
- 3/4 c. milk or sweet cream
- 1/4 c. vinegar
Melt the butter and add the flour, salt, and pepper. Pour into this the heated milk or cream, and allow the sauce to thicken. Then add the vinegar, stirring rapidly, and serve hot.
TOMATO SAUCE
- 1-1/2 c. stewed tomatoes
- 1 slice onion
- 2 Tb. butter
- 2 Tb. flour
- 1/2 tsp. salt
- Dash of pepper
Heat the tomatoes with the onion and force through a sieve. Melt the butter, add the flour, salt, pepper, and the strained tomatoes. Cook together until thick, remove, and serve hot with a vegetable.
MAÎTRE D'HÔTEL SAUCE