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Hollandaise sauce

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration IV. Saucer, s. 104 (falt i det fri)

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How to make it

  1. 1

    Make the roux

    Melt the butter and stir in the flour. Thin with the water and simmer for 5 minutes.

  2. 2

    Add the yolks

    Take the pot off the heat and stir in the egg yolks. Return it to the heat and bring to the boil, stirring constantly.

  3. 3

    Serve

    Just before serving, add the squeezed lemon juice. The sauce is served with boiled fish.

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