Sauce Hollandaise

Ingredients

• one sound, sliced onion
• six whole peppers
• a bay-leaf
• two ounces of good butter
• two tablespoonfuls of flour
• a pint and a half of either chicken or white broth
• half a teaspoonful of grated nutmeg
• half a tablespoonful of salt
• the yolks of three eggs
• the juice of half a medium-sized sound lemon

Method

1. 1

   In a saucepan, combine onion, peppers, bay-leaf, and butter.

2. 2

   Stir in flour to thicken, moisten with broth, mix well.

3. 3

   Add nutmeg and salt, cook for twenty-five minutes.

4. 4

   Beat yolks with lemon juice, pour into sauce gradually without boiling.

5. 5

   Rub through a hair sieve, finish with butter and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 112. The excerpt below is the record exactly as published.

Sauce Hollandaise. — Place one sound, sliced onion, six whole peppers and a bay-leaf in a saucepan with two ounces of good butter on the hot stove ; stir in two tablespoonfuls of flour to thicken, then moisten with a pint and a half of either chicken or white broth (No. 99); mix well with a whisk or wooden spatula, being careful to remove any accumulated' fat. Add half a teaspoonful of grated nutmeg and half a tablespoonful of salt, and cook for twenty-five minutes. Beat the yolks of three eggs separately with the juice of half a medium-sized sound lemon

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