Skip to main content
Sauce

Mock Hollandaise Sauce

A sauce made with butter, flour, pepper, salt, sweet milk, and mayonnaise, served over hot green vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mock Hollandaise Sauce

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan.

  2. Blend the flour, pepper, and salt into the melted butter.

  3. Gradually stir in the sweet milk.

  4. Cook in the top of a double boiler until thick, stirring constantly.

  5. Remove from heat and add the mayonnaise, stirring until smooth.

Serve

  1. Serve over hot green vegetables.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Enriches the sauce and carries flavor, giving it a rich mouthfeel.
Flour
Thickens the melted butter and milk into a smooth, stable sauce.
Sweet milk
Forms the liquid base that the flour thickens as it cooks.
Mayonnaise
Adds emulsified fat and tang, giving the finished sauce a creamy texture.

The step that matters

Cook until thick, stirring constantly. Flour thickens only when heated, and stirring keeps starch granules dispersed so they do not clump or scorch on the bottom of the pan. Gentle double-boiler heat prevents the sauce from boiling hard and breaking.

“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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes