Friday Foodie: Governor’s Mansion Hollandaise Sauce

In 1965, First Lady Martha Close Hansen helped to compile a cookbook full of Wyoming family recipes for the 75th anniversary of statehood. This was a special anniversary for Wyoming as there were still many people living who had either seen the original statehood celebration or had heard about it from those who had lived it.

Publicity photo for the Cooking Wyoming cookbook. Mrs. Martha Hansen and three ladies all dressed in period dresses in the Historic Governor's Mansion. The Hansens lived in the house from 1963 to 1967. (WSA Cheyenne Star P83-11/269)

Publicity photo for the Cooking in Wyoming cookbook. Mrs. Martha Hansen and three ladies all dressed in period dresses in the Historic Governor’s Mansion. The Hansens lived in the house from 1963 to 1967.
(WSA Cheyenne Star P83-11/269)

One entire section of the book was dedicated to Wyoming’s first ladies’ recipes and included submissions from Mrs. Robert D. (Julia) Carey, Nellie Tayloe Ross, Mrs. Frank (Jean) Emerson, Mrs. Leslie (Margaret) Miller, Mrs. Nels (Marie) Smith, Mrs. Lester (Emily) Hunt, Mrs. Frank (Alice) Barrett,  Mrs. C.J. (Mabel) Rodgers, Mrs. Milward (Lorna) Simpson, Mrs. Joe (Winifred) Hickey, Mrs. Jack (Leona) Gage,  and  of course Mrs. Cliff (Martha) Hansen.

Cooking in Wyoming, 1965 (WSA 641 H249)

Cooking in Wyoming, 1965
(WSA 641 H249)

Hollandaise Sauce (submitted by Martha Hansen)

When we first came to the [Governor’s] Mansion, Mrs. Conroy, our housekeeper, said that she would try to cook anything we asked her to, except Hollandaise Sauce. We tried this recipe and she has made it successfully every time. We serve it often with vegetables. 

1/2 cup butter  or margarine
1/4 cup hot water
4 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt
Dash of cayenne

Melt butter or margarine in top of double boiler over simmering water; stir in hot water. Remove top from heat and set on work surface. Add unbeaten egg yolk all at once; beat with electric or rotary beater 2-3 minutes, or until mixture is almost double in bulk. Stir in lemon juice, salt and cayenne.

Place over simmering water again; cook, stiring constantly, 5 minutes, or until thickened.

(Be sure water in lower part does not touch bottom of upper part or boil at any time during cooking.)

Remove sauce from heat; let stand, uncovered until serving time. To reheat: Place over simmering water again and stir lightly for 2-3 minutes (In reheating, sauce may lose some of its fluffiness but it will keep its golden rich creaminess.)

Fake Hollandaise

If you are in a hurry.

3/4 cup mayonnaise
1/3 cup milk
Salt and pepper
1 teaspoon lemon juice

Cook milk and mayonnaise together in top of double boiler for 5 minutes, stirring constantly. Add lemon juice, salt and pepper; stir.

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