Hollandaise Sauce Recipe 2

Instructions Put the butter and the flour into a saucepan, and stir over the fire. Add a little of the cream, and stir until smooth. Add the remainder of the cream, and bring to a boil. Beat the yolks with the lemon juice. Add a little of the hot cream, stirring constantly as it is being added. When all is blended, continue to stir over a slow fire until thickened, but do not boil. Salt to taste; and if a richer sauce is desired, more vegetable butter can be beaten into it. Cream sauce may be used in the place of cream, more of a vegetable butter being added the last thing, and beaten in well.