SAUCE HOLLANDAISE
This classic Hollandaise sauce recipe, adapted from a 1918 cookbook, offers a rich and tangy flavor that elevates any dish. The sauce is made with a simple roux, egg yolks, and a reduction of vinegar and aromatics. This versatile sauce is perfect for drizzling over vegetables, eggs, or fish, adding a touch of elegance to any meal.
Ingredients
- 1 tablespoon Butter
- 1 tablespoon All-purpose flour
- 1/2 pint Water
- 2 each Egg yolks
- 1 each Onion slice
- 1 each Bay leaf
- 1 each Garlic clove
- 4 tablespoons White wine vinegar (Originally vinegar. Substituted with white wine vinegar for a more refined flavor.)
- 1/2 teaspoon Salt
Instructions
- 1In a small saucepan, melt 1 tablespoon of butter over medium heat. Whisk in 1 tablespoon of flour and cook for 1 minute, stirring constantly, until a smooth roux forms. Gradually whisk in 1/2 pint of boiling water until the sauce just reaches the boiling point. Remove from the heat.
- 2In a separate small saucepan, combine the onion slice, bay leaf, and garlic clove with 4 tablespoons of white wine vinegar. Place over medium heat and simmer until the vinegar is reduced by half. Remove from heat and discard the solids.
- 3Whisk the egg yolks into the warm roux. Then, strain the vinegar mixture into the sauce. Stir for a moment. Strain through a fine sieve. Add 1/2 teaspoon of salt and serve immediately.