Dutch Sauce (Mock Hollandaise)

Name: Dutch Sauce (Mock Hollandaise)
Ingredients: 2 tbsp Butter (For the base sauce); 2 tbsp All-purpose flour; 1 cup Water (cold) (Or vegetable stock for more flavor); 2 Egg yolks; 1 tbsp Tarragon vinegar (Alternatively, use 1 tbsp lemon juice and 1 tsp finely chopped blanched fresh tarragon); 0.25 tsp Salt (To taste); 1 pinch White pepper; 1 pinch Ground nutmeg (A 'suspicion' of nutmeg)

A classic 19th-century sauce designed to mimic Hollandaise. It uses a thickened butter sauce base enriched with egg yolks and flavored with tarragon vinegar and nutmeg. The author notes this is similar to Sauce Allemande and considers the tarragon vinegar version simpler than using fresh herbs.

Ingredients

2 tbsp Butter (For the base sauce)
2 tbsp All-purpose flour
1 cup Water (cold) (Or vegetable stock for more flavor)
2 Egg yolks
1 tbsp Tarragon vinegar (Alternatively, use 1 tbsp lemon juice and 1 tsp finely chopped blanched fresh tarragon)
0.25 tsp Salt (To taste)
1 pinch White pepper
1 pinch Ground nutmeg (A 'suspicion' of nutmeg)

Instructions

1In a small saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to cook out the raw flour taste, but do not let it brown.
2Gradually pour in the cold water while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer and cook for 5 minutes until thickened and smooth. This creates the 'good butter sauce' base.
3In a separate small bowl, whisk the egg yolks with the tarragon vinegar until smooth.
4Remove the saucepan from the heat. Take a small ladle of the hot butter sauce and slowly whisk it into the egg yolk mixture to temper the eggs (this prevents curdling). Pour the tempered egg mixture back into the main saucepan.
5Return the saucepan to very low heat. Stir constantly until the sauce thickens slightly and becomes glossy. Do not let it boil, or the eggs will curdle. Stir in the salt, white pepper, and nutmeg.