SC - Hollandaise sauce

[Stapleton, Jeanne]

	Recipes vary; as a rule I make mine with a tiny bit of fine
grain
	mustard (and was told that this was more "French" than
"American",
	but on what basis my source reached this conclusion is beyond
me),
	and no hot sauce; sometimes a grind of white pepper, sometimes a
	dash of nutmeg (usually not at the same time).  Sometimes I
leave
	out the mustard and up the lemon juice a hair (but that's when I
	make it for someone who likes the really lemony stuff).

	And generally I put 'extra" on everything, because if you're
going
	to go for the gusto and scare your doctor, why not go for it...

	Needless to say I really only indulge this habit once or twice a
	year.

Berengaria
***************************************88

Hollandaise is a sauce made from egg yolks, clarified butter, a small
amount
of lemon juice, and (at least in the resteraunt that I worked at in New
York) a dash of hot sauce.

I don't suppose it is at all period, but it is very tasty, and it keeps
cardiac doctors in business :)

Alys D.
> From: 	Ian van Tets[SMTP:IVANTETS at botzoo.uct.ac.za]
> Reply To: 	sca-cooks at Ansteorra.ORG
> Sent: 	Tuesday, October 27, 1998 5:11 AM
> To: 	sca-cooks at Ansteorra.ORG
> Subject: 	SC - Hollandaise sauce
> 
> 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)
> *****************************************************
> 
>
========================================================================
==
> ==
> 
> To be removed from the SCA-Cooks mailing list, please send a message
to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe
SCA-Cooks".
> 
>
========================================================================
==
> ==
> 
========================================================================
====

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe
SCA-Cooks".

========================================================================
====
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================