SC - Hollandaise sauce - Recipe - OOP

[Korrin S DaArdain]

Here is a modern recipe for Hollandaise Sauce. Enjoy.

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	Hollandaise Sauce
	Posted by Sylvia Steiger (SylviaRN at CompuServe.com) (Fido:
1:124/2113)
	1 c butter; unsalted, cold
	3 egg yolks
	1 TB water; cold
	1 TB juice, lemon
	Salt
	In a small saucepan with a spout melt 3/4 of butter and set
aside.
	In the top of double boiler or a heat-proof bowl whisk the egg
yolks until they become thick and sticky. Whisk in the water, lemon juice
and salt. Add a tablespoon of the remaining butter. Place the pan or bowl
over a saucepan of simmering, not boiling, water. Whisk until mixture is
warm, about 2 minutes. (If mixture appears to become lumpy dip pan
immediately in a bowl of ice water to cool, whisk until smooth and then
continue recipe.) The yolk mixture has thickened enough when you can see
the bottom of the pan between strokes and mixture forms a light cream on
the wires of the whip.
	Immediately remove from pan or bowl from heat and whisk in 1
tablespoon of the remaining butter to cool the yolk mixture and stop the
cooking.
	While whisking the yolk mixture gradually pour in the melted
butter, a tablespoon or so at a time whisking thoroughly to incorporate
before adding more butter. As the mixture begins to thicken and become
creamy, the butter can be added more rapidly. Do not add the milk solids
at the bottom of the melted butter.
	Season the sauce to taste with salt, white pepper and lemon
juice. To keep the sauce warm, set the pan or bowl in lukewarm water or
in a thermos.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com
http://www.geocities.com/NapaValley/Vineyard/1709

On Tue, 27 Oct 1998 11:11:16 SAST-2 "Ian van Tets"
<IVANTETS at botzoo.uct.ac.za> writes:
>Um.  Having spent most of my cooking life immersed in either the 
>self-sufficiency side of things or in South-East Asian food, what 
>_is_ hollandaise?  Some vague and therefore probably totally 
>erroneous idea is floating around my head saying it might be a butter 
>and mustard sauce.  Would sauce Robert do as a period substitute?  
>
>When we discussed this sauce some months ago, a similar sauce (no 
>lumpy bits) was quoted from the Menagier, which ran 'sole...should be 
>...washed and put in the pan, with salt on them and water, then put 
>on to cook, and when nearly done add parsley;  then cook again in the 
>same liquid;  then eat ... in a sauce of old verjuice, mustard and 
>butter heated together.'
>
>We did this just recently, and I really enjoyed it, and I loathe 
>mustard as a rule.
>
>Cairistiona
>*****************************************************
>Dr. Ian van Tets
>Department of Zoology
>University of Cape Town
>Rondebosch 7701
>Republic of South Africa
>
>ph: +27 +21 650 3641 or 650 3605 (w), 650 3301 (fax),
>    +27 +21 689 7839 (h)
>
>e-mail: ivantets at botzoo.uct.ac.za
>  (also attached to Excite-PAL using this e-mail address)
>*****************************************************
>
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