This is a traditional recipe for a sauce which is indispensable in its own excellence and which can have chives, parsley, fennel or tarragon added to it. It is good with boiled, grilled or fried fish, with grilled meats and chicken. It is called Dutch sauce in early recipes but is so well known as hollandaise that there is no point in anglicizing it. It requires careful making but does not take more than 10–15 minutes.
Boil the vinegar or lemon juice to reduce its quantity almost to nothing (about 3 minutes). Cool slightly, add a small piece of butter, and stir in the well-beaten yolks of
©1975 The Estate of Elizabeth Ayrton