Hollandaise Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put four tablespoonfuls of French vinegar in a stewpan, with two bayleaves and eight crushed black and white peppercorns; reduce to half the quantity, then add three raw yolks of eggs; stand the pa...
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Cooking tools:
- Saucepan
- Stove
Ingredients
- salt
- curdle
- fresh butter
- raw yolks of eggs
- black and white peppercorns
- bayleaves
- french vinegar
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