Sauce Hollandaise

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

In France one would use a heavy tin-lined copper pan to make this sauce. It is specially shaped, very heavy, weighing almost 3 pounds, and in it the sauce is cooked over very low heat. A small, heavy enameled cast-iron pan is a perfect substitute, but, lacking a heavy pan, use a double boiler.

The ingredients that go into a Hollandaise are fairly standard. The methods by which these i