Sauce Hollandaise

Ingredients

• a slice of onion
• a bay leaf
• a saltspoonful of celery seed
• a clove of garlic
• four tablespoonfuls of tarragon vinegar
• half a pint of boiling water
• the yolks of two eggs
• a tablespoonful of butter
• half a teaspoonful of salt
• a dash of pepper

Method

1. 1

   Heat in a saucepan a slice of onion, a bay leaf, a little chopped celery or a saltspoonful of celery seed, a clove of garlic mashed, and four tablespoonfuls of tarragon vinegar.

2. 2

   When reduced one-half strain and cool.

3. 3

   Rub together one tablespoonful of butter and one of flour; add half a pint of boiling water and stir until boiling.

4. 4

   Take from the fire; add the yolks of two eggs beaten; reheat; add a tablespoonful of butter cut in blocks, half a teaspoonful of salt, a dash of pepper and the vinegar.

5. 5

   Press through a fine sieve.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 11. The excerpt below is the record exactly as published.

sauce Hollandaise. One rounding or two level tablespoonfuls of butter and one rounding or two level tablespoon- fuls of flour will thicken half a pint of liquid. The rounding measurements are used in the reci- My Best 250 Recipes 43 pes. Seasonings must be added to harmonize with the articles with which the sauce is to be served. Blend the fat and flour, and add the liquid cold, if possible. Stir constantly until the mix- ture boils. This method insures a smooth sauce, prevents the boiling of the butter and more thor- oughly cooks the starch. Eggs must be added after the sauce is taken from the fire; then cook slightly over hot water. Add salt and pepper at last. FOR FISH, MEAT AND POULTRY WHITE, MILK OR CREAM SAUCE Rub together a tablespoonful of butter and one of flour; add half a pint of cold milk, stir until boiling; take from the fire, add half a tea- spoonful of salt and a saltspoonful of white pep- per. Serve with boiled mutton, potatoes, white meats or green vegetables. ENGLISH DRAWN BUTTER Rub together a tablespoonful of butter and one of flour. Add slowly half a pint of boiling water, beating all the while. Boil for a moment, take from the fire; add half a teaspoonful of salt, a saltspoonful of pepper, and then stir in another tablespoonful of butter. Serve with summer squash, stewed cucum- bers or other green vegetables. 44 My Best 250 Recipes By adding the juice of half a lemon this sauce will answer nicely for fish. CHILLI SAUCE Peel, cut in halves and press out the seeds from six good-sized tomatoes ; chop the flesh very fine and drain the pulp in a sieve until dry. Add a saltspoonful of celery seed, a tablespoonful of grated onion, two tablespoonfuls of tarragon vinegar, half a teaspoonful of salt and a drop of Tabasco. Rub the mixing-spoon with a clove of garlic. Stir the mixture for a moment and serve with boiled or broiled lobster, or with cold meats. If fresh, sweet, red chillies are at hand put one in the oven until the skin cracks, peel it off, remove the seeds, chop the flesh fine and use it in the place of Tabasco. SAUCE HOLLANDAISE Heat in a saucepan a slice of onion, a bay leaf, a little chopped celery or a saltspoonful of celery seed, a clove of garlic mashed, and four tablespoonfuls of tarragon vinegar. When re- duced one-half strain and 'cool. Rub together one tablespoonful of butter and one of flour ; add half a pint of boiling water and stir until boiling. Take from the fire; add the yolks of two eggs

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