Dutch Sauce (Sauce Hollandaise)

Ingredients

• 2 tablespoonfuls of vinegar
• 5 grm. of salt
• 3 grm. of white pepper
• 2 tablespoonfuls of cold water
• 2 yolks free from white

Method

1. 1

   Boil vinegar, salt, and pepper down to a dessertspoonful.

2. 2

   Remove from fire, add cold water and yolks, then stir over heat until yolks set.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 160. The excerpt below is the record exactly as published.

Dutch Sauce, Sauce Hollandaise. Dutch sauce is another example of the manner in which the most, skilful inventions are spoiled by incompetent executants. The principle of its composition is that it shall not contain any other ingredient besides yolk of egg and butter, and yet many recipes of even accomplished cooks prescribe the addition of at least white sauce or 244 THE SPIRET OF COOKERY velout4, or of flour or starch. These latter sauces contain- ing farinaceous additions should be termed compound, and placed in the position of derivates. Dutch sauce then maintains its character as an original or fundamental sauce, and its position as the best of pale-coloured sauces. As melted butter, or English blotter sauce, is an emulsion of butter with a watery solution of dextrine produced by heat- ing a mixture of butter and flour, so Dutch sauce is an emulsion of butter with (a watery solution of) yolk of egg. It is, therefore, not a savoury sauce, but perfectly bland, deriving a slight acidulous taste from a little vinegar, with the introduction of which its preparation begins. Mode of preparing Dutch Sauce for Four Persons. — Put into a saucepan of the capacity of a litre 2 table- spoonfuls of vinegar, 5 grm, of salt, and 3 grm, of white pepper, or its equivalent in the form of tincture ; boil this down to a dessertspoonful, withdraw the casserole from the fire, add 2 tablespoonfuls of cold water and 2 yolks free from white

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