Tarragon Holland Sauce

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 11 days ago
Not a recipe: No

Ingredients (8)

Sauce Ingredients

2 yolks stirred as for custard ↝ Egg, yolk only, raw [Eggs and omelets]
1 oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 spoonful of stock
1/2 teaspoonful of tarragon vinegar
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

For serving with

artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
stock

Instructions (6)

Stir yolks as for custard.
Combine yolks, butter, stock, tarragon vinegar, salt, and pepper.
Cook together.

Artichoke Bottoms Preparation

Stew or simmer artichoke bottoms in stock for hours.
Ensure artichoke bottoms are tender enough for a straw to penetrate them but do not break.
The sharp sauce improves them.

Original Text

Tarragon Holland Sauce.
Good for artichoke bottoms, “fonds d’artichauts.”
Ingredients: 2 yolks stirred as for custard, 1 oz. of fresh butter, 1 spoonful of stock, 1/2 teaspoonful of tarragon vinegar, a little salt and pepper, all cooked together.
The artichoke bottoms want stewing, or rather simmering, in stock for hours; they should not break, but just be tender enough for a straw to penetrate them. The sharp sauce improves them.

Notes

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