Hollandaise Sauce

Ingredients

• two tablespoonfuls of vinegar
• a saltspoonful of salt
• half one of pepper (white)
• two tablespoonfuls of cold water
• yolks of two eggs
• four ounces of butter

Method

1. 1

   In a saucepan, boil vinegar, salt, and pepper until reduced to one dessert-spoonful.

2. 2

   Remove from heat, add cold water and beaten egg yolks, and return to heat, stirring until thickened.

3. 3

   Gradually add butter, stirring until fully incorporated.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 114. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE, (GOUFFil). Put in a saucepan two tablespoonfuls of vinegar, with a saltspoonful of salt, and half one of pepper (white), let it boil down to one dessert-spoonful. Take it from the fire, add two tablespoonfuls of cold water, and yolks of two eggs beaten; put on the fire again, stirring till it begins to thicken (take care it does not boil); take it 2 28 Practical Recipes. off the fire again, add a piece of butter the size of a walnut, stir till melted; replace on the fire one minute, take off again; put another piece of butter the same size, stirring until the butter melts and becomes incorporated with the eggs; replace again on the fire, do this until four ounces of butter

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