Compliments of David’s Restaurants

Hollandaise Sauce


Yield: 8 portions




4 Egg yolks
10–12 oz Hot melted butter
2 T Water
t Salt
T Cayenne pepper
Juice of 1 lemon


Method of Preparation:

  1. Combine eggs with water
  2. Whisk over double boiler until foamy
  3. Remove eggs from heat and wisk in butter a little bit at a time
  4. Season with lemon juice, salt and cayenne pepper
  5. Keep warm ( not hot) until ready to  serve

Mousseline sauce – great for fish

  1. Fold in ½ c whipped cream

Béarnaise Sauce – excellent for meats

  1. Reduction of
  2. 2 T Minced shallots
  3. 2 T Dried tarragon leaves
  4. 4 T Red wine vinegar
  5. Cook until almost dry

This recipe is for personal use and enjoyment only.