Sauce Hollandaise

Ingredients

• 2 ounces butter
• 2 tablespoonf uls fine-chopped onion
• 1 heaping tablespoonful flour
• 2 cupf uls chicken or veal broth
• a small bouquet
• the yolks of 2 eggs
• 2 tablespoonf uls lemon juice
• 1/2 teaspoonf ul salt
• 1/2 teaspoonf ul nutmeg
• Yt tablespoonful butter

Method

1. 1

   Place a small saucepan with butter over the fire; add fine-chopped onion; cook for 5 minutes without browning; add flour, cook and stir for 3 minutes; then add broth and a small bouquet; cook for ten minutes; strain the sauce into another saucepan; mix yolks of eggs with lemon juice; add to the sauce; season with salt and nutmeg; let it get hot, but do not allow to boil; add butter in small portions; mix well and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 62. The excerpt below is the record exactly as published.

Sauce Hollandaise. — Put the yolks of 4 eggs in a small saucepan ; mix them with Ys teaspoonful salt, Ys teaspoonful nut- meg ; set the saucepan in a vessel of hot water ; add by degrees 4 ounces butter in small pieces ; stir constantly ; then place the sauce- pan for a few minutes over the fire, and stir till the sauce is smooth SAUCBS. 91 and thick (care mnst be taken not to let it boil) ; remove the sauce- pan, add Vs tableepoonfnl lemon juice, and serYe ; and Vs giU ot whipped cream* Sauce HoUandaise. — Place a small saucepan with 2 ounces butter over the fire ; add 2 tablespoonf uls fine-chopped onion ; cook 5 minutes without browning; add 1 heaping tablespoonful flour, cook and stir 3 minutes ; then add 2 cupf uls chicken or veal broth, also a small bouquet, and oook ten minutes ; strain the sauce into another saucepan ; mix the yolks of 2 eggs with 2 tablespoonfuls lemon juice ; add it to the sauce ; season with % teaspoonf ul salt and Vi teaspoonf ul nutmeg, let it get hot, but do not allow to boil ; add Yt tablespoonful butter

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