Sauce Hollandaise commune from Paul Bocuse's French Cooking (page 87) by Paul Bocuse

  • white stock
  • mushroom jus
  • Show all ingredients...

  • EYB Comments

    Can substitute white bouillon for white stock, the book's "Béchamel sauce (Sauce Béchamel)" for "Butter sauce (Sauce au beurre)", and lemon juice for mushroom jus.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white bouillon for white stock, the book's "Béchamel sauce (Sauce Béchamel)" for "Butter sauce (Sauce au beurre)", and lemon juice for mushroom jus.

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