Hollandaise Sauce Economical or “Mock” Hollandaise

See also p. 98.

Ingredients

  • ½ pt. Béchamel sauce
  • 1–2 egg yolks
  • 2 tablesp. cream
  • 1 dessertsp. lemon juice or wine vinegar
  • cayenne pepper
  • salt

Method

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.

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