Sauce Hollandaise from James Beard's New Fish Cookery by James A. Beard

  • ground cayenne pepper
  • lemons
  • butter
  • egg yolks

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

Accompaniments: Poached cod; Poached codfish with various sauces; Codfish soufflé; Broiled halibut; Broiled ling cod; Broiled ocean perch fillets; Baked pompano; Poached redfish; Poached sablefish; Broiled salmon; Poached salmon; Grilled sole; Broiled striped bass; Poached striped bass; Grilled tuna with various sauces; Poached whiting; Poached carp with various sauces; Poached catfish; Quenelles de brochet 1; Poached pike; Poached sucker; Poached trout; Poached whitefish; Mousse of lobster; Angels on horseback

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

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.