246.Hollandaise sauce : Food Combining Hay Diet
The full text of the book published by Bloomsbury. Author Peter Thomson

A traditional rich sauce to serve with vegetables, fish or eggs. These sauces should be used freshly made and not be kept.

Note that the egg yolks are not cooked.

Serves 4

6 oz / 175 g butter

1½fl oz / 45 ml water

3 egg yolks

juice half a lemon

salt and pepper to taste

Instructions

  • Melt the butter in a heavy pan and allow to cool until just warm but still liquid.

  • Warm the water until tepid and then blend the egg yolks, water, salt, and pepper in a blender for about ten seconds.

  • Add the hot butter gradually, blending continuously.

  • The sauce should thicken.

  • Stir in the lemon juice and serve.

Variations:

  • Caper sauce: for boiled fish. Add 2 teaspoons of capers.

  • Mousseline sauce: for fish or boiled vegetables. Add 4 fl oz / 100ml of whipped cream before serving.