Recipes > Sauces & Spreads > Hollandaise Sauces > Green Dutch Sauce, or Hollandaise Verte

Green Dutch Sauce, or Hollandaise Verte


  • 6 tablespoonfuls of Béchamel
  • seasoning to taste of salt and cayenne
  • a little parsley-green to colour
  • juice of 1/2 lemon


Put the Béchamel into a saucepan with the seasoning, and bring it to a boil. Make a green colouring by pounding some parsley in a mortar, and squeezing all the juice from it. Let this just simmer, when add it to the sauce. A moment before serving, put in the lemon-juice, but not before; for otherwise the sauce would turn yellow, and its appearance be thus spoiled.


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The Book of Household Management (1861).

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