Hollandaise or Dutch Sauce

Ingredients

• 2 tablespoonsful vinegar
• 1 shallot, peeled and chopped
• 1 gill white sauce
• 1 teaspoonful lemon juice
• 2 oz. butter
• 1 bay-leaf
• 4 white peppercorns crushed
• 2 yolks of eggs
• salt

Method

1. 1

   Put the vinegar with the shallot, bay-leaf, and peppercorns in a stew-pan, and reduce to half its original quantity; add the white sauce, let it boil; remove the bay-leaf and stir in the yolks of eggs when it begins to thicken.

2. 2

   Remove from the fire and strain into another stew-pan.

3. 3

   Reheat, taking care that the sauce does not curdle, and whisk in the butter by degrees; lastly, add the lemon juice and enough salt to taste.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 104. The excerpt below is the record exactly as published.

Hollandaise or Dutch Sauce. 2 tablespoonsful vinegar, 1 shallot, peeled and chopped, 1 gill white sauce, 1 teaspoonful lemon juice, 2 oz. butter, 1 bay-leaf, 4 white peppercorns crushed, 2 yolks of eggs, salt

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