Dutch or Hollandaise Sauce

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.


  • 2 tablespoons lemon juice or wine vinegar
  • 2 egg yolks
  • Β½ lb. (240 g.) butter
  • salt and pepper


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 2 eggs, salt and pepper. Stir with a wooden spoon with the saucepan standing in a pan of boiling water, as the sauce must thicken but not boil. As you see it begins to thicken, slowly add the remainder of the butter, which should have been softened slightly by being worked with a wooden spoon. Add it a small piece at a time, beating the sauce as it is added. If too thick, stir in 1 tablespoon of cold water. When all the butter is absorbed and the sauce is thick and creamy, keep warm in its saucepan by standing in hot water until it is wanted. It should never boil at any time during its making after the vinegar is reduced.