Hollandaise

Ingredients

• a dessertspoonful of flour
• four ounces of butter
• two-thirds of the water necessary to make the sauce
• the juice of one or two lemons
• eight ounces of butter

Method

1. 1

   Mix a dessertspoonful of flour and four ounces of butter.

2. 2

   Moisten with two-thirds of the water necessary to make the sauce.

3. 3

   Let it boil for a few minutes, and take the saucepan off the fire.

4. 4

   Mix, while stirring, five yolks of eggs well beaten with a little water.

5. 5

   Put the sauce back on the fire, so as to cook the eggs, and as soon as these are done, take the saucepan off again.

6. 6

   Then you must proceed as when making the Sauce Blanche, adding the juice of one or two lemons, eight ounces of butter, and the rest of the water.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 183. The excerpt below is the record exactly as published.

a dessertspoonful of flour and four ounces of butter. Moisten with two- thirds of the Avater necessary to make the sauce. Let it boil for a few minutes, and take the saucepan oft' the fire. Mix, while stirriuQ', five yolks of eo-ofs well beaten with a little water. Put the sauce back on the fire, so as to cook the eggs, and as soon as these are done, take the saucepan olf again. Then you nmst proceed as when making the Sauce Blanche, adding the juice of one or two lemons, eight ounces of butter

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