Dutch Sauce (Hollandaise)

Ingredients

• 1 heaped-up dessertspoonful Brown and Poison’s ‘ patent ’ cornflour
• 2 tablespoonfuls of fish stock
• 2 yolks of eggs
• 2 ozs. butter
• ij tablespoon fills tarragon vinegar
• A pinch of mignonette pepper
• I small crushed shallot
• The juice of half a lemon
• Salt and pepper

Method

1. 1

   Melt the butter and cornflour together, put it in a small stewpan with the vinegar and fish stock.

2. 2

   Stir with a whisk until it boils, then add the lemon juice, shallot, and mignonette pepper, whisk in the egg yolks one at a time.

3. 3

   Place the stewpan in a pan of boiling water, and continue to whisk until the sauce is smooth and cream-like — it must not be allowed to boil.

4. 4

   Season with salt and pepper, strain and serve.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 25. The excerpt below is the record exactly as published.

DUTCH SAUCE (Hollandaise). For all kinds of Boiled Fish. {By kind permission of Brown Poison, Paisley). 1 heaped-up dessertspoonful Brown and Poison’s ‘ patent ’ cornflour. 2 tablespoonfuls of fish stock. 2 yolks of eggs. 2 ozs. butter. ij tablespoon fills tarragon vinegar. A pinch of mignonette pepper. I small crushed .shallot. The juice of half a lemon. Salt and pepper

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