Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This is a very special sauce designed to be served on cooked fish. It is made by the softened-butter method of making Hollandaise, but the ingredients differ so much I have chosen to list this recipe separately. Employ the same technique as in the making of Hollandaise sauces.


  • 4 egg yolks
  • 2 tablespoons clam juice (bottled) or white wine
  • pound


  1. Put yolks, clam juice, and butter into heavy enameled-iron pan or into top part of double boiler. Cook over low heat, or over hot but not boiling water. Beat continuously with a whisk or hand mixer on low speed until the mixture is the consistency of heavy whipped cream.
  2. When thick, remove from heat, set pan on damp cloth to keep it from moving as you beat in