Hollandaise Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 tablesp. wine vinegar
  • 2 egg yolks
  • 2–4 oz. butter


Boil the vinegar till it is reduced by half; allow to cool. Mix the cool vinegar with the egg yolks in a basin and place this over hot water. Whisk the egg yolks till they begin to thicken, then whisk in the butter gradually until all is absorbed. Season, add lemon juice to taste and serve immediately.

Serve with fish or vegetables.