Skip to content

Hollandaise Sauce

From Berridge House recipe book (1910).

No ratings yet

A historical recipe

Berridge House recipe book (1910).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 2 oz. butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. 3 tablespoonsful of vinegar, 2 oz.
  2. butter, 3 tablespoonsful of water, salt, 2 yolks of eggs, pepper.
  3. Method.
  4. — Boil the vinegar and water for five minutes.
  5. Add one ounce of butter and the yolks.
  6. Place in a double pan or jar set in boiling water.
  7. Stir till it thickens.
  8. Add the other ounce of butter in small pieces.
  9. Season and serve in a sauceboat.
  10. Note.
  11. — If allowed to get too hot it will curdle.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From Berridge House recipe book (1910), printed page 59, digitised by the Internet Archive: https://archive.org/details/b28053084

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.