Irish butter sauce

The Irish version of the classic Hollandaise sauce. The big difference is that this version has a more neutral flavour, but offers alot of room to vary.

Makes 700ml.

Irish butter sauce

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egg yolks



cold water



butter, cubed




Preparation method

  • Beat the egg yolk with the water until light and airy and pour into a pan.
  • Place the pan on low heat.
  • Use a whisk to whisk in the cubes of butter, one at a time. Let each cube of butter dissolve completely before adding the next.
  • Remove the sauce from the heat as soon as it starts to thicken.
  • Season to taste with salt and pepper and the lemon juice.
  • Keep the sauce warm over a pan of hot, but not boiling, water.

Serving suggestions

  • As an accompanying sauce for poached fish, such as salmon or dab.
  • Variation tip: use a fragrant stock instead of neutral water.
  • Use in a composition with components of sole, potato, and green legumes.

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