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Hollandaise Sauce I (sauce hollandaise)

Erken's hollandaise I (1914) is a stable, flour-thickened hollandaise variant: a flour base of 25 g flour and 2.5 dl water is boiled and cooled, then 100 g half-melted butter, 4 egg yolks and 1.5 dl asparagus or fish stock are whisked in before the sauce is warmed until it thickens and seasoned with citric acid and salt.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 338 (falt i det fri)

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About the dish

Erken's "foolproof" hollandaise: a flour-thickened variant meant to keep the sauce from separating. It was served with asparagus and boiled fish, and uses asparagus stock or fish stock as a flavor component.

How to make it

  1. 1

    Cook the flour base

    Stir the flour into the cold water and bring it to a boil. Take the pan off the heat and let the mixture become cold.

  2. 2

    Whisk in butter and yolks

    Whisk in the half-melted butter and the egg yolks, one at a time, and then the lukewarm asparagus stock.

  3. 3

    Warm up

    Put the pan over the heat and whisk until the sauce thickens. Take it off immediately.

  4. 4

    Season

    Season with citric acid (or lemon juice) and salt. Made this way, the sauce will not separate.

Changes from the original

"del." is interpreted as deciliters and the measurements given in modern units. Citric acid is kept as in the original (can be replaced with lemon juice). The method is divided into steps and modernized in language.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 374)~78% of the text changedremovedadded
25 g hvetemel. 2,5 dl gr. hvetemel 2½ del. koldt vann (kaldt). 100 g gr. halvsmeltet smør (halvsmeltet). 4 stk eggeplommer. 1,5 dl eggeplommer 1¼ del. aspargeskraft eller fiskekraft (lunken). sitronsyre (etter smak, kan erstattes med sitronsaft). salt (etter smak). Rør sitron salt. Melet røres ut melet med det kalde vannet kolde vann og gi det gis et oppkok. Ta gryten opkok. Tas av varmen varmen, og la blandingen bli kald.. Visp inn når det er koldt, vispes det halvsmeltede smøret smør og eggeplommene, én av ad gangen, og deretter i, likeså den lunkne aspargeskraften.. Sett aspargeskraft. Nu settes gryten over varmen varmen, og visp til der vispes inntil sausen tykner. Ta tykner; så tas den straks av.. Smak til med sitronsyre (eller sitronsaft) av og salt. Laget tilsettes sitronsaft og salt efter smak. Kokt på denne måten skiller måte vil hollandsk saus ikke sausen seg. mislykkes — ikke skille sig.

Note on Modernised

«del.» er tolket som desiliter og målene oppgitt i moderne enheter. Sitronsyre er beholdt som i originalen (kan erstattes med sitronsaft). Fremgangsmåten er delt i trinn og modernisert språklig.

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Frequently asked questions

How do I keep the sauce from separating?
Follow the method in the recipe: bring flour and cold water to a boil, cool the mixture completely, then whisk in half-melted butter and the egg yolks one at a time, along with lukewarm stock. Only then is the pan put over the heat and whisked until the sauce thickens – take it off immediately. Erken writes that the sauce will not fail when made this way.
Which stock is used in the sauce?
1 1/2 deciliters asparagus stock or fish stock, added lukewarm. Choose the stock according to what the sauce will be served with.
What is the sauce seasoned with?
Citric acid and salt to taste, added at the very end after the sauce has been taken off the heat.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 338. The recipe is intended for 6 servings.

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