Recipes > Sauces & Spreads > Hollandaise Sauces > Hollandaise Sauce

Hollandaise Sauce

For baked or boiled fish.


  • 1/2 cup butter
  • yolks of 2 eggs
  • juice of 1/2 lemon
  • 1 saltspoonful salt
  • 1/4 saltspoonful cayenne pepper
  • 1 1/2 cups boiling water


Rub the butter to a cream in a bowl with wooden or silver spoon, add the yolks, one at a time and beat well, then add lemon juice, salt and pepper. About five minutes before serving add boiling water, place bowl in saucepan of boiling water and stir rapidly until it thickens like boiled custard. Pour the sauce around the fish.


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Civic League Cook Book (1913).

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