Tag Archives: Hollandaise

Hollandaise Sauce

Hollandaise Sauce
Difficulty: Moderate
  • ½ pint of basic white sauce, hot. (see White Sauce)
  • 2 egg yolks
  • A little milk
  • 2 oz. butter
  • Juice of half a lemon
  • Salt
  • Pepper
  1. With the white sauce in a saucepan over the heat, add the egg yolks and beat with a metal whisk until the sauce thickens.
  2. Add the milk, beating well, until the sauce is the right consistency.
  3. Add the butter, salt, pepper and lemon juice.
  4. Strain through a fine sieve to remove lumps before serving.
  5. Serve.