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Dutch Sauce, or Sauce Hollandaise.
TO MAKE HALF A PINT.
Ingredients.
2 Eggs. 4 oz. of Fresh Butter. White Pepper. Vinegar.
Method.
When well made this is the first and best of white sauces. 1. Reduce
two tablespoonfuls of vinegar to one tablespoonful in a clean stewpan, with a
little salt and coarsely ground white-pepper (mignonette). 2. Remove the
stewpan from the fire. 3. Add two tablespoonfuls of cold water and the yolks
of two eggs. 4. Put the stewpan on the fire and stir, but do not boil. 5.
Divide four ounces of sweet fresh butter into six parts. 6. Take the stewpan off
the fire. 7. Stir in till melted one part only of the butter. 8. Place the
stewpan again on the fire for about a minute, constantly stirring. 9. Remove it
again from the fire. 10. Add another part of the butter and repeat in the same way
till all the butter has been used. It will be necessary to add at intervals a tablespoonful
of cold water, to prevent the sauce from thickening. Season with pepper and salt and serve hot.
PRECAUTIONS.-The yolks of the eggs are to be well freed from the white, and constant
attention is necessary in the preparation of this sauce.
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