Sauce Hollandaise

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Boil till reduced by half two tablespoonfuls of vinegar and a little pepper. Mix in a basin the yolks of three eggs, a good piece of butter, and salt. Pour over this your vinegar and stir it over the fire till well mixed. Cook it au bain-marie, stirring all the time, adding small pieces of butter till quite smooth. This sauce must not be kept waiting.