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Hollandaise Sauce II
1/2 cup butter 1½ tablespoon vinegar or 1 tablespoon lemon juice Yolks 2 eggs 14 teaspoon salt Few grains cayenne.
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
Home › Fish And Meat Sauces › Hollandaise Sauce II
1/2 cup butter 1½ tablespoon vinegar or 1 tablespoon lemon juice Yolks 2 eggs 14 teaspoon salt Few grains cayenne.