Hollandaise Sauce
Butter, 1 tablespoonful.
Olive oil, 1 tablespoonful.
Flour, 1 tablespoonful.
Salt.
Lemon juice, 2 tablespoonfuls.
Eggs, 2.
Nutmeg.
Rub the butter, flour, nutmeg, and salt together until smooth, and add slowly one and one-half cups hot water, stirring constantly. Boil, remove from the fire, and add the lemon juice, olive oil, and the yolks of the eggs, one at a time. Beat slowly and thoroughly together. Strain, and serve.