Recipes > Sauces & Spreads > Hollandaise Sauces > Hollandaise


(Boiled fish, asparagus, cauliflower)


  • 1/2 cupful of butter
  • yolks of 4 eggs
  • juice of 1/2 lemon
  • 1/2 teaspoonful of salt
  • dash of cayenne


In a saucepan or bowl rub the butter to a cream; add the yolks, and beat well together; then the juice, salt, and cayenne; then add slowly one cupful of hot water; mix well, and set it into a saucepan of hot water. Stir constantly until the sauce becomes like a thick cream. Do not let it boil. Remove from the fire, and continue to stir for a few minutes. It should be creamy and consistent. It is one of the best sauces to use with fish. It is also good cold with cold fish or meats.


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The Century Cook Book (1901).

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