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Sauce

Sauce Hollandaise

A butter-based sauce flavored with salt, served warm with boiled fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sauce Hollandaise

Ingredients

Directions

  1. Melt the butter in a saucepan.

  2. Add the salt and whip with a fork until frothy.

  3. Pour into a warm sauce tureen and serve with boiled fish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Butter
Provides fat and richness, giving the sauce its smooth, creamy body.

The step that matters

Whipping until frothy. Butter must be emulsified and aerated while warm so the sauce stays smooth instead of separating into greasy pools. Whisking in air also gives a lighter texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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