Recipes > Sauces & Spreads > Hollandaise Sauces > Sauce Hollandaise

Sauce Hollandaise


  • 2 tablespoons of butter
  • 2 tablespoons of vinegar
  • 2 tablespoons of chopped onion
  • 1/2 pint of boiling water
  • yolks of 2 eggs
  • 1 tablespoon of flour
  • 1/2 teaspoon of salt
  • 1 saltspoon of pepper


Heat the butter in the vinegar and chopped onion and boiling water. Beat the yolks light and mix with the flour, salt and pepper. Cook gently in the hot vinegar and water and strain at once into the serving dish. This is nice with fish and with white asparagus boiled, drained and chilled on the ice. Serve the sauce hot.


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Civic League Cook Book (1913).

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