SC - Hollandaise sauce

[Weiszbrod, Barbara A]

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)
> *****************************************************
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