Recipes > Sauces & Spreads > Hollandaise Sauces > Hollandaise Sauce

Hollandaise Sauce


  • 1 ounce of butter
  • 1/2 tablespoonful of flour
  • 1/2 pint of broth
  • 4 sprigs of parsley
  • 4 mushrooms
  • 1 liquor-glass of Madeira, Port, or Sherry wine


Set the butter on the fire in a saucepan, and when melted, add the flour, stir, and when turning rather yellow, add the broth, stir for one minute; add also the parsley and mushrooms chopped fine (one truffle sliced, if handy, would be excellent), the Madeira, Port, or Sherry wine; boil gently ten minutes, stirring the while, and serve.


Hand-Book of Practical Cookery (1884).


Print recipe/article only

comments powered by Disqus