Dutch Sauce. No. 4. “Sauce Hollandaise.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Dutch Sauce
white sauce
Instructions (4)
Dutch Sauce
  1. Put the yolks of 3 eggs into a bain-marie pan, place that in another pan in hot water on the stove, add 1 teaspoonful of tarragon vinegar, 1 teaspoonful of chilli vinegar, 1/2 a teaspoonful of sugar, a pinch of salt, adding gradually and alternately 2 ozs. of butter, 1 tablespoonful of white sauce, and a teacupful of cream, whipping with a wire whisk all the time.
  2. The water in the pan must not boil, though just on the boiling point.
  3. It requires to cook about 20 minutes.
white sauce
  1. Mix 1 oz. of butter and 1 dessertspoonful of flour with milk and cream into a smooth paste over the stove.
Original Text
Dutch Sauce. No. 4. “Sauce Hollandaise.” (Mrs. Gordon. 1897.) Put the yolks of 3 eggs into a bain-marie pan, place that in another pan in hot water on the stove, add 1 teaspoonful of tarragon vinegar, 1 teaspoonful of chilli vinegar, ½ a teaspoonful of sugar, a pinch of salt, adding gradually and alternately 2 ozs. of butter, 1 tablespoonful of white sauce (see below), and a teacupful of cream, whipping with a wire whisk all the time. The water in the pan must not boil, though just on the boiling point. It requires to cook about 20 minutes. The white sauce mentioned is as follows: 1 oz. of butter, 1 dessertspoonful of flour, mixed with milk and cream into a smooth paste over the stove.
Notes
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