Dutch Sauce or Sauce Hollandaise

Ingredients

• 2 Eggs
• 4 oz. of Fresh Butter
• White Pepper
• two tablespoonfuls of vinegar

Method

1. 1

   Reduce vinegar with salt and white pepper in a clean stewpan.

2. 2

   Remove from fire, add cold water and yolks of eggs.

3. 3

   Stir over low heat without boiling.

4. 4

   Gradually add butter, stirring until melted.

5. 5

   Add cold water as needed to prevent thickening.

6. 6

   Season and serve hot.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 93. The excerpt below is the record exactly as published.

DUTCH SAUCE, OR SAUCE HOLLANDAISE. TO MAKE HALF A PINT. Ingredients. 2 Eggs. 4 oz. of Fresh Butter. White Pepper. Vinegar. When well made this is the first and best of white sauces. 1. Reduce two tablespoonfuls of vinegar

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