Hollandaise Sauce

Ingredients

• a pinch of salt
• a pinch of pepper
• yolks of raw eggs
• juice of lemon
• cayenne
• oiled butter

Method

1. 1

   Whisk yolks of raw eggs over slow fire or bain-marie till it attains consistency of thick cream.

2. 2

   Add lemon juice, cayenne, and oiled butter, whisking to produce a thick sauce.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 86. The excerpt below is the record exactly as published.

Hollandaise sauce with whipped cream. Duchesse — Bechamel finished with cream and butter, dice of ham. Duglere — Essence of fish simmered with chopped eschalots, dice of tomatoes, chopped parsley, and white wine, seasoned, and blended with fish veloute. Ecossaise — Bechamel with brunoise of carrots, celery, and French beans. Epicurienne (Sauce au beurre) — Melted butter sauce, flavoured with mushroom ketchup, French vinegar, and cayenne. Estragon — Hollandaise sauce, flavoured tarragon vinegar, and chopped tarragon leaves. Etretat — Allemande sauce and tomato sauce mixed, and fish essence, bearded oysters, and sliced mushrooms. Fermiere I. — Melted butter sauce, mixed with Soubise and fines lierbes. Fermiere II. — Demiglace and tomato sauce mixed, chopped eschalots, capers, and fines lierbes. Figaro — Bearnaise mixed with chopped capers. Financier e — Demiglace with essence of mushroom, essence of truffe and madeira, truffe, mushroom, quenelle, and cock’s comb and kidneys. Sauces. 219 Fines Herbes — Vin blanc sauce with chopped fines herbes. Finoise — Tomato sauce with green peppers, well buttered. Flamande — Melted butter sauce, finished with French mustard, juice of lemon, and chopped parsley. Fleurette — Fish veloute, lie yolks and butter, chopped chive, chervil and parsley, juice of lemon. Foyot — Bearnaise with veal glaze. Franqaise I. — Sauce Estragon mixed with tomato puree. Frangaise II. — Bearnaise mixed with tomato puree, cravfish butter, and coulis. Francois lev. — Vin blanc sauce mixed with dice of tomatoes and mushrooms. Gastronome — Veal jus lie and demiglace, mixed with champagne and simmered, well buttered. Genevoise — Mirpoix sauteed with salmon trimmings or head, simmered with claret, blended with demiglace, seasoned, strain, finish with anchovy butter and essence, glaze. Godard — Demiglace with mushroom essence, cham- pagne or white wine, reduced. Gourmet — Genevoise sauce finished with lobster butter and crayfish essence or coulis, fish quenelles, truffes, and prawns. Grand Veneur — Poivrade sauce, lie with marinade, glaze (sang de gibier). Granville — Vin blanc sauce with shrimps, mush- rooms, and truffes. Hackees — Chopped onion and eschalots, simmered with little vinegar, blended with espagnole 220 The New Practical Cookery Guide. and tomato sauce, chopped capers, gherkins, mushrooms, and ham, anchovy and butter lastly. Havraise — Yin blanc sauce with mussels, shrimps, and truffes. Henri IV. — Bearnaise with meat glaze. Hollandaise — Little boiling water and a pinch of salt, pepper, yolks of raw eggs whisked over slow fire or bain-marie till it attains consistency of thick cream, add juice of lemon, cayenne, and oiled butter

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