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Hollandaise Sauce for Baked or Boiled Fish

A sauce made from butter, egg yolks, lemon juice, salt, cayenne pepper, and hot water, thickened over a bain‑marie.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hollandaise Sauce for Baked or Boiled Fish

Ingredients

Directions

Make the base

  1. In a small bowl, cream the butter with a wooden or silver spoon.

  2. Add the egg yolks one at a time, beating well after each addition.

  3. Stir in the salt, cayenne pepper, and lemon juice.

Thicken and serve

  1. Place the bowl over a saucepan of boiling water and stir rapidly until the sauce thickens like boiled custard.

  2. Pour the sauce over meat or 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

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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
Adds richness and a smooth, creamy body to the sauce.
Egg yolks
Emulsify with the butter and thicken the sauce as they gently cook.
Lemon juice
Adds acidity that brightens the rich butter and egg flavor.

The step that matters

Thickening over boiling water. Egg yolks scramble if they get too hot or cook too fast. Keep the bowl above, not touching, the simmering water and stir constantly so the sauce thickens smoothly instead of curdling.

“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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