Recipe for Hollandaise Sauce
Beat 4 egg yolks until thick, add slowly 1/4 cup cold water, cook in double boiler beating constantly, and adding, a little at a time, 1/4 cup butter creamed. When thick add slowly 1/2 cup boiling water, and the seasonings cooked until reduced one-half. Seasonings: Two tbsps. tarragon vinegar or lemon juice, 1/2 teasp. grated onion, 1 teasp. minced parsley, small blade mace, 1/2 teasp. salt, and 1/4 teasp. paprika. Strain.