Hollandaise Sauce (TM 10-412)
Recipe No. 498 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 498 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare 1 gallon medium white sauce. Place 24 egg yolks (½ No. 56 dipper) in pan over hot water; add white sauce to egg yolks and beat vigorously. Add 12 ounces (½ mess kit cup) butter, ½ pint (¼ No. 56 dipper) lemon juice and a small amount of tabasco sauce or red peppers. Cook slowly, stirring constantly. Keep the temperature of the water below the boiling point. Serve hot.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 498, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.