Basic Emulsified Egg Yolk-Butter Sauce

Preparation info

  • Makes about 1¼ cups , or Enough for


    Main-Course Servings
    • Difficulty


Appears in



By James Peterson

Published 2007

  • About

The French classic repertoire is filled with recipes for variations on hollandaise and béarnaise sauces—mousseline is hollandaise with whipped cream, palloise is béarnaise with mint, choron is béarnaise with tomato puree, and the list goes on. Fortunately, all these sauces are based on the same emulsified base sauce that, once mastered, allows you to make all the derivatives.