Dutch or Hollandaise Sauce (Simple)

Ingredients

• half a pint of butter sauce
• the beaten yolks of three eggs
• two tablespoonfuls of oil
• a dessert-spoonful of lemon juice
• a saltspoonful of salt
• half one of white pepper
• a teaspoonful of dry mustard

Method

1. 1

   Make half a pint of butter sauce, then gradually stir in beaten egg yolks and oil drop by drop.

2. 2

   Once thick and smooth, add lemon juice, salt, and white pepper.

3. 3

   Optionally mix mustard with egg before starting.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 115. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.