off the fire again, add a piece of butter the size of a
walnut, stir till melted; replace on the fire one minute,
take off again; put another piece of butter the same size,
stirring until the butter melts and becomes incorporated
with the eggs; replace again on the fire, do this until
four ounces of butter✪ Hollandaise Sauce have been used and the sauce looks
like a thick yellow mayonnaise. Never add more butter
until the last is thoroughly blended; and when you put
in the third piece, put in a tablespoonful of cold water,
to prevent it turning.
You will observe that the whole process is very much
like making a hot mayonnaise, using butter instead of
oil; the reason for the frequent taking off and putting
on the fire, is because the eggs must be at 'boiling pointy
yet not boil; after each fresh piece of butter, they are
cooled ; they must then be brought back to the same
degree, if they were left on the stove the butter would
oil.
It sounds much more complicated than it is, and this
HoUandaise is the one found in all fine French cooking;
but it is not the one commonly used in this country and
in England, which is as follows:
DUTCH OR HOLLAND ATSE SAUCE (sIMPLE).
Make half a pint of butter sauce as directed, then stir
in gradually the beaten yolks of three eggs and two
tablespoonfuls of oil, putting it in drop by drop just as
you would for mayonnaise; when thick and smooth, put
in a dessert-spoonful of lemon juice, a saltspoonful of
salt, and half one of white pepper. Some mix with the
lemon juice before adding it a teaspoonful of dry mus-
tard.
You will observe this recipe is simply a combination
Sauces. 229
of mayonnaise and butter sauce, and when cold can be
used as a salad dressing by those who do not care for so
rich a sauce as mayonnaise.
GREEN DUTCH SAUCE,
Is simply HoUandaise sauce with suflBcient parsley
juice to color it green. Pound the leaves of fresh pars-
ley and squeeze the juice through muslin. Stir it into
the sauce the last thing.
MAYONNAISE.
stir the yolk of one ^.gg in a bowl for one minute,
then add oil drop by drop, stirring all the time; when
once the oil and egg have thickened, and taken an
opaque creamy consistency, the oil may be put in more
freely. Yet always be careful to see it well blended
before adding more.
When it gets very thick, add a few drops of vinegar,
then more oil, till you have as much as you require; the
vinegar must depend on individual taste; half a gill of
vinegar is usually enough for half a pint of oil. Add
salt and pepper last; many mix a teaspoonful of dry
mustard✪ Mayonnaise with the egg at starting, but although a pleas-
ant addition, it does not belong to mayonnaise proper,
but to tartar sauce.
N. B. — This sauce can be made more surely when
bowl, egg and oil are ice cold; in warm weather make it
in a cool room.
TARTAR SAUCE, KG. 1.
Make some mayonnaise, put into a bowl a tea-
spoonful of dry mustard, mix with a tablespoonful of
the mayonnaise till smooth. Add a tablespoonful of
2 3 O Practical Recipes,
finely chopped shallots, a teaspoonful each of tarragon
and chervil; mix all together, and add to the mayon-
naise.
TAETAR SAUCE, 1^0. 2.
Page 115 · 4 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
off the fire again, add a piece of butter the size of a walnut, stir till melted; replace on the fire one minute, take off again; put another piece of butter the same size, stirring until the butter melts and becomes incorporated with the eggs; replace again on the fire, do this until four ounces of butter have been used and the sauce looks like a thick yellow mayonnaise. Never add more butter until the last is thoroughly blended; and when you put in the third piece, put in a tablespoonful of cold water, to prevent it turning.
You will observe that the whole process is very much like making a hot mayonnaise, using butter instead of oil; the reason for the frequent taking off and putting on the fire, is because the eggs must be at boiling point, yet not boil; after each fresh piece of butter, they are cooled ; they must then be brought back to the same degree, if they were left on the stove the butter would oil.
It sounds much more complicated than it is, and this Hollandaise is the one found in all fine French cooking; but it is not the one commonly used in this country and in England, which is as follows:
DUTCH OR HOLLAND SAUCE (SIMPLE).
Make half a pint of butter sauce as directed, then stir in gradually the beaten yolks of three eggs and two tablespoonfuls of oil, putting it in drop by drop just as you would for mayonnaise; when thick and smooth, put in a dessert-spoonful of lemon juice, a saltspoonful of salt, and half one of white pepper. Some mix with the lemon juice before adding it a teaspoonful of dry mustard.
You will observe this recipe is simply a combination
Sauces. 229
of mayonnaise and butter sauce, and when cold can be used as a salad dressing by those who do not care for so rich a sauce as mayonnaise.
GREEN DUTCH SAUCE,
Is simply Hollandaise sauce with sufficient parsley juice to color it green. Pound the leaves of fresh parsley and squeeze the juice through muslin. Stir it into the sauce the last thing.
MAYONNAISE.
stir the yolk of one ^.gg in a bowl for one minute, then add oil drop by drop, stirring all the time; when once the oil and egg have thickened, and taken an opaque creamy consistency, the oil may be put in more freely. Yet always be careful to see it well blended before adding more.
When it gets very thick, add a few drops of vinegar, then more oil, till you have as much as you require; the vinegar must depend on individual taste; half a gill of vinegar is usually enough for half a pint of oil. Add salt and pepper last; many mix a teaspoonful of dry mustard with the egg at starting, but although a pleasant addition, it does not belong to mayonnaise proper, but to tartar sauce.
N. B. — This sauce can be made more surely when bowl, egg and oil are ice cold; in warm weather make it in a cool room.
TARTAR SAUCE, KG. 1.
Make some mayonnaise, put into a bowl a teaspoonful of dry mustard, mix with a tablespoonful of the mayonnaise till smooth. Add a tablespoonful of
2 3 O Practical Recipes,
finely chopped shallots, a teaspoonful each of tarragon and chervil; mix all together, and add to the mayonnaise.
TAETAR SAUCE, 1^0. 2.
Records on this page
Hollandaise SauceMayonnaiseDutch or Hollandaise Sauce (Simple)Tartar Sauce, No. 1