Sauce Hollandaise

Ingredients

• Take a scant 1/4 cup good butter
• the yolks of 3 eggs
• the juice of 3/4 lemon
• 1 sliced onion
• 6 peppercorns
• 1 bay leaf
• 1 teaspoonful of salt
• 1 teaspoonful butter
• a little grated nutmeg
• a little boiling stock

Method

1. 1

   Beat the butter to a cream and add the yolks of 3 eggs, beating them into the butter with the juice of 3/4 lemon.

2. 2

   Add 1 sliced onion, 6 peppercorns and 1 bay leaf.

3. 3

   Set the bowl containing the sauce in a basin of boiling water and stir it continually for a few moments.

4. 4

   Then add a little boiling stock with a little grated nutmeg and 1 teaspoonful of salt.

5. 5

   Continue stirring it for about 5 minutes longer, when it should be of the consistency of a custard and perfectly smooth.

6. 6

   Strain it through a sieve, add 1 teaspoonful butter and serve.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 44. The excerpt below is the record exactly as published.

Sauce HoUandaise — Take a scant }4 cup good butter. Beat the butter to a cream and add the yolks of 3 eggs, beating them into the butter with the juice of 3^ lemon. Add 1 sliced onion, 6 peppercorns and 1 bay leaf. Set the bowl containing the sauce in a basin of boiling water and stir it continually for a few moments. Then add a little boiling stock with a little grated nutmeg and 1 teaspoonful of salt. Con- (Sauces. 95 tinue stirring it for about 5 minutes longer, when it should be of the consistency of a custard and perfectly smooth. Strain it through a sieve, add 1 teaspoonful butter

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