Escoffier Hollandaise Sauce


  • 1 lb. clarified butter
  • 1/4 teaspoon mignonette pepper (crushed very tiny)
  • pinch salt
  • 2 tablespoons vinegar
  • 4 tablespoons water
  • 1 tablespoon water
  • 5 yolks


  • 1. Put the salt, the mignonette pepper, the vinegar and water ina small saucepan and reduce by 3/4.
  • 2. Move the saucepan to a corner to a double boiler, and add a spoonful of cold water and the yolks. Beat with a whisk until the yolks thicken and have the consistency of cream.
  • 3. Then remove the pot to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce.
  • 4. When the butter is absorbed the sauce outght to be thick and firm. It is brought to the correct consistency with a little water, which also lightens it slightly, but the addition of water is optional.
  • 5. The sauce is completed by a drop of lemon juice, and it is rubbed through a fine sieve.


  • SERVINGS: 20
  • SOURCE: Escoffier