Softened-Butter Hollandaise

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

The melted-butter Hollandaise methods are traditional. But the softened-butter method you may find easier. The butter must be completely pliable, but not soft to the point of melting.

To the egg-and-water custard of the master recipe add