Hollandaise Sauce - Definition and Recipes
A yellow sauce served with boiled fish, cauliflower and aparagus, made by boiling 3 tablespoons vienegar with salt and white pepper till half reduced; cooled with a spoonful of cold water, 4 yolks beaten in, then ½ lb. butter in hits, stirred over the fire till the yolks thicken it but not boil.
- Quantities Required for One Quart.
- 1 ½ lbs. of butter,
- The yolks of six eggs,
- one pinch of mignonette pepper and one-quarter oz. of salt,
- 3 tablespoons of good vinegar.
- Put the salt, the mignonette, the vinegar, and as much water in a small saucepan, and reduce by three-quarters on the fire.
- Move the saucepan to a corner of the fire or into a bain-marie, and add a spoonful of fresh water and the yolks.
- Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce.
- When the butter is absorbed, the sauce ought to be thick and firm. It is brought to the correct consistence with a little water, which also lightens it slightly, but the addition of water is optional.
- The sauce is completed by a drop of lemon juice, and it is rubbed through a tammy.
- Remarks: The consistence of sauces whose processes are identical with those of the Hollandaise may be varied at will; for instance, the number of yolks may be increased if a very thick sauce is desired, and it may be lessened in the reverse case. Also similar results may be obtained by cooking the eggs either more or less. As a rule, if a thick sauce be required, the yolks ought to be well cooked and the sauce kept almost cold in the making.