Dutch Sauce. No. 2. “Sauce Hollandaise.” (Bate.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
about a teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
2 yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the juice of half a lemon ↝ Lemon, raw [Citrus fruits]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a table-spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (9)

First put 2 ozs. of butter into a stewpan and put it on the fire to melt.
Then add 1 tablespoonful of flour.
When well mixed together add about a teacupful of milk and mix well and smoothly in.
After the sauce comes to the boil, let it boil for 10 minutes.
Then have ready in a bain-marie pot 2 yolks of eggs, the juice of half a lemon, pepper and salt.
To this add the sauce, mix all well together.
Put on to the fire but be sure it does not now boil or else it will curdle.
Just before sending to table add a table-spoonful of cream.
Serve in a sauce-boat.

Original Text

Dutch Sauce. No. 2. “Sauce Hollandaise.” (Bate.)
First put 2 ozs. of butter into a stewpan and put it on the fire to melt, then add 1 tablespoonful of flour. When well mixed together add about a teacupful of milk and mix well and smoothly in; after the sauce comes to the boil, let it boil for 10 minutes. Then have ready in a bain-marie pot 2 yolks of eggs, the juice of half a lemon, pepper and salt, to this add the sauce, mix all well together, put on to the fire but be sure it does not now boil or else it will curdle; just before sending to table add a table-spoonful of cream. Serve in a sauce-boat.

Notes

—