Hollandaise Sauce

Ingredients

• four ounces of butter
• two tablespoonfuls of vinegar
• a saltspoonful of salt
• and pepper blended
• two tablespoonfuls of water
• two yolks of eggs

Method

1. 1

   Reduce vinegar with salt and pepper until about a teaspoon remains.

2. 2

   Strain and mix with water and egg yolks over low heat, stirring constantly.

3. 3

   Gradually add butter until thickened, ensuring it does not curdle.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 85. The excerpt below is the record exactly as published.

a saltspoonful of salt, and a pinch of sugar. Add a tablespoonful of previously boiled rice or pearl-barley, and moisten with half a pint of broth. Let all cook slowly, and when the onions are done add a tablespoonful of finely grated mild cheese (Parmesan if possible). Stir the mixture, pass it through the sieve, and add it to half a pint of Sauce Blonde. The original Sauce Robert has been so much spoiled by chefs in their attempts to improve it (as they suppose) that the original Sauce has been almost lost sight of. It is very good with veal, stewed ox-tail, pork, or duck, and is suitable for a grill. Chop up in small squares two ounces of onion, throw the mince into a saucepan with an ounce of butter. Let it take slight colour, then add an ounce of flour by degrees, work it well with a wooden spoon, then add half a pint of broth, half a saltspoonful of salt and the same of mignonette pepper, and a pinch of sugar. When thoroughly mixed, simmer for twenty minutes, pass the sauce through the strainer, catch up all lumps, and at the last moment stir in a teaspoonful of tarragon or anchovy vinegar, and a dessertspoonful of French mustard. The only variation in this original Sauce Robert which should be allowed is to omit the French mustard and to substitute for it a tablespoonful of Marsala and a dessertspoonful of mushroom ketchup. This makes a good Sauce Robert for cutlets. If it is not thought dark enough, add a few drops of Parisian essence. k 2 132 SHARP SAUCES, SERVED HOT. These are often liked with boiled fish, or with veal cutlets or any dish of meat which is insipid in taste. There are several varieties, from which I shall select three of the most useful. Half an ounce of glaze should be added to all these Sharp Sauces. Sauce Piquant e. — Mince half an ounce of shallot as finely as possible, and put it into a quart stewpan with one ounce of butter and four tablespoonfuls of Orleans vinegar. Stir over a moderate fire till the vinegar is reduced, which is indicated by the butter becoming clear. Unless this were done the flour wbicn must next be added would not amalgamate. When the vinegar has been thus absorbed by the shallot mix one ounce of flour into the butter, stir for four minutes, then add half a pint of broth., a saltspoonful of mignonette pepper, and a few drops of Parisian essence to give colour. Simmer for a quarter of an liour, adding a tablespoonful of finely-minced parsley, and the same of chopped gherkins. Boil up once, skim, and serve. Poivrade Sauce can be quite simply made, if fashionable and elaborate additions are not desired. Put into a quart stewpan half a pint of vinegar, half an ounce of finely -minced shallot, two ounces of onion, an ounce of carrot and of parsley, a sprig of thyme, two bay leaves, four cloves, and a saltspoonful of mignonette pepper. Cook all together till the vinegar is half absorbed, add half a pint of broth, boil up once, and simmer for twenty minutes. In another saucepan mix an ounce of butter and an ounce of flour, stir for four minutes over the fire, pour the contents of the stewpan by degrees upon the roiu\ using the pointed strainer, colour, skim, strain, and serve. Sauce au Pauvre PLomnie. — Pry an ounce of minced onion in an ounce of butter to a golden brown, and then pour in half a pint of broth made from scraps. Boil up, simmer for a quarter of an hour, strain it by degrees into another saucepan upon a roux of half an ounce of butter and the same of flour. Woi’k well with a wooden spoon, and add a saltspoonful of salt, half that quantity of mignonette pepper, and a teaspoonful of anchovy vinegar. For Mustard Sauce to eat with herrings see page 78. SHARP SAUCES, SERVED HOT i33 Sauce Hollandaise. — This is one of the best and most popular of all sauces. It must not be confounded with the simple Dutch sauce (page 139), which is really only melted butter and lemon-juice. Hollandaise is a custard sauce. It is difficult to make well, but quite worth the trouble it demands. Of all the recipes which I know for Hollandaise I have found none so satisfactory as Gouffe’s, condensed by Wyvern. But, to ensure success, the recipe must be strictly followed in every particular. Take four ounces of butter, and divide the whole into six equal portions ; next reduce two tablespoonfuls of vinegar on the fire with a saltspoonful of salt and pepper blended, till about a teaspoonful remains. Strain, and add to it two tablespoonfuls of water and two yolks of eggs

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