Sauce Hollandaise

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is the simplest way of making a good sauce hollandaise: put in a small saucepan two tablespoonfuls of wine vinegar and a little pepper, reduce it by three-quarters and let it cool a little, Put in a basin the yolks of three eggs, mix them well with about one ounce of butter, and pour over the mixture the vinegar you have reduced, add a few drops of cold water. Stir all the time on a slow fire while the butter melts; the mixture should be very smooth. Squeeze through a muslin into another saucepan and cook au bain marie, whipping all the time and adding occasionally small pieces of butter till the sauce is thick enough and well β€œbound.” The butter used should be absolutely fresh and really the best.