water, seasoned with a pinch of
pepper and salt. Put this reduction
into a double saucepan, and add
gradually the yolks of 5 eggs and
½ lb of butter; stir until the sauce
thickens, adding a spoonful or two
of water, which keeps the sauce
light. Season with a little more salt,
and a few drops of lemon juice; it
may be put through a fine sieve but
this is not strictly necessary. Sauce
hollandaise is usually served with
asparagus, or with poached sole,
salmon, and so on.
For sauce mousseline add 4
tablespoons of cream to a sauce
hollandaise.