119 Sauce Hollandaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 4 tbs water and 2 tbs vinegar in a pan with a pinch each of coarsely ground pepper and salt. Reduce it by two-thirds and remove the pan to the side of the stove or place it in a Bain-marie.

Add 1 tbs water and 5 yolks of egg to the reduction and whisk continuously over gentle heat whilst gradually adding 500 g (1 lb 2 oz) soft or melted butter, ensuring the cohesion and emulsification of the sauce by the progressive cooking of the yolks. Add a few drops of water occasionally and as necessary during the mixing of the sauce so as to ensure its lightness.

Correct the seasoning with salt if necessary and add a few drops of lemon juice. Pass through a fine strainer and keep at a lukewarm temperature so as to prevent the sauce from separating.

This sauce is specially suitable for serving with fish and vegetables.