Hollandaise Sauce

Sauce a la Hollandaise

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Tablespoonful of Melted Butter
  • The Juice of Half a Lemon
  • The Yolk of an Egg, Well-Beaten
  • Salt and Pepper to Taste
  • A Teaspoonful of Chopped Parsley


Sauce a la hollandaise is nothing more than a Drawn Butter Sauce to which the juice of a lemon and the yolk of an egg have been added. Melt the butter; add the juice of half a lemon; mix well, take off the stove and add the yolk of one egg, well beaten. Add a teaspoonful of chopped parsley, beating steadily. This Sauce is very light, and as soon as removed from the fire is served with fish.