Recipe: 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.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)