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Simple Hollandaise Sauce

4 servings

Ingredients

• 3 pcs egg yolks
• 1 tsp fine flour
• 0.25 l cold bouillon
• mace (as desired)
• 75 g butter
• lemon juice (to taste)
• oysters, chopped anchovies, capers or mustard (as desired)

Instructions

1. Whisk three egg yolks and one teaspoon of fine flour with a quarter liter of cold bouillon until smooth, season with a little mace as desired, and cook in a double boiler, stirring constantly, until done.
2. Then stir in 75 grams of butter and lemon juice to taste.
3. Depending on the intended use, you can add oysters, chopped anchovies, capers, or mustard.

Modernized from a treasured 19th-century German cookbook.