Hollandaise Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

Slightly out of fashion in these cholesterol-free days, this is an indispensable accompaniment for poached turbot. Making this sauce in the correct way is tedious and hard work. I’ve always used a liquidiser for this, indeed I got the recipe originally from a booklet that came with the first kitchen machine I ever bought nearly twenty-five years ago.