Emily Post Cookbook, Hollandaise Recipe
The Recipe - A Post family favorite and sometimes called “the yellow stuff” by friends, Hollandaise pairs perfectly with a wide range of dishes, from beef tenderloin to eggs Benedict and even as a drizzle or dip for asparagus and artichokes. The possibilities are drool-worthy! Here we’ll look at one of the two Hollandaise recipes Emily shares in the book.
pg 234 of The Emily Post Cookbook, 1951
MAKES: 1 1/2 cups
Ingredients
- ½ cup butter
- 4 egg yolks juice
- 1 lemon
- ½ tsp. salt pinch cayenne
Directions
Cream
butter, add egg yolks and beat together, add lemon juice, salt, and
cayenne. Continue beating and add slowly 1 cup hot water. Put mixture in
top of double boiler and continue to stir until sauce thickens. Keep
water in lower half of double boiler at the simmering point.
If you like what you are reading, you are invited.
Join our etiquette community on Substack to support the work we do at Emily Post and for regular updates on civility delivered right to your inbox. Along with the peace of mind that comes with supporting a community based on shared values you'll receive podcasts, articles, tips, recipes, polls, discussion threads, and inspiration to keep your interactions mindful and lifestyle considerate.