Hollandaise Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Put four tablespoonsful of French vinegar in a stewpan with two bayleaves and eight crushed black and white peppercorns.
  2. Reduce to half the quantity.
  3. Add three raw yolks of eggs.
  4. Stand the pan in the bain marie and work the mixture with a wooden spoon, adding three ounces of fresh butter by degrees.
  5. When it thickens care must be taken that it does not curdle, which it will do if made too hot.
  6. Wring it through the tammy and use.
  7. A little salt may be added if desired.
Original Text
Hollandaise Sauce.—Put four tablespoonsful of French vinegar in a stewpan with two bayleaves and eight crushed black and white peppercorns; reduce to half the quantity, then add three raw yolks of eggs; stand the pan in the bain marie and work the mixture with a wooden spoon, adding three ounces of fresh butter by degrees; when it thickens care must be taken that it does not curdle, which it will do if made too hot; wring it through the tammy and use. A little salt may be added if desired. This sauce can be served with any boiled fish, or with boiled asparagus, &c.
Notes
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