Home › The World's Kitchen › Sauce Hollandaise, Vert-Pre

Sauce Hollandaise, Vert-Pre

Have two and a half ounces butter, fresh if possible, or salted, thoroughly wash it in cold, fresh water, divide in two even parts, and place half in a bowl to lightly melt on range shelf. Place in a mortar two well-washed branches parsley, one branch chervil, one peeled shallot and six watercress leaves. Thoroughly pound these herbs till quite smooth, then add the unused butter, pound again for one minute, then press butter through fine sieve into a bowl.

Place in a small saucepan two egg yolks, one tablespoon vinegar and one teaspoon lemon juice. Place pan on corner of range, sharply whisk for five minutes, and gradually pour in drop by drop the melted butter. When the melted butter is all dropped in add also little by little the green butter and briskly whisk while adding both. Remove to table, mix for three minutes longer, press sauce through a cloth into bowl and serve.