Hollandaise Sauce Economical or “Mock” Hollandaise

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. Béchamel sauce
  • 1–2 egg yolks
  • 2 tablesp. crea


Mix the egg yolks and cream, stir them into the hot sauce—well below boiling-point and cook the egg yolk without boiling it. Add the lemon juice and seasoning to taste. Use the sauce at once.

Serve with salmon or other fish, or with delicately flavoured vegetables such as asparagus and seakale.