171.Hollandaise Sauce : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

A traditional rich sauce.


6 oz / 175g butter

1½fl oz / 45ml water

3 egg yolks

juice half a lemon

salt and pepper to taste


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.

Serve with vegetables, fish or eggs.


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.

These sauces should be used freshly made and not be kept.

Note that the egg yolks are not cooked.