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X Italian Sauces
Hollandaise Sauce
Salsa Olandese/ Hollandaise Sauce (with egg yolks, lemon and cayenne)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Juice of half a lemon
1/4 lb. butter
2 unbeaten egg yolks
1/4 teaspoon salt
a dash of cayenne


"An excellent sauce to serve with artichokes or asparagus. Add lemon juice to unbeaten egg yolks. Divide butter into

three and add one-third also to egg yolks. Cook over hot, but not boiling, water, stirring constantly with a wooden spoon until the butter has melted and the sauce has thickened. Add the second third of the butter and continue stirring until it has melted and the sauce has thickened again; repeat the process with the remaining third of the butter, and continue stirring until the sauce has the consistency of mayonnaise. Add the seasonings and beat sauce with a wire whip until it takes on a shiny appearance ? about half a minute's beating will be needed. It should not curdle, but if it should, beat in a little boiling water until it is smooth."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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