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Hollandaise Sauce II (sauce hollandaise)

Classic hollandaise from Erken's Stor kokebok 1914: a reduced vinegar reduction, egg yolks whisked in a water bath and 300 g butter added a teaspoon at a time, seasoned with lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 339 (falt i det fri)

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About the dish

Erken's second variant of hollandaise sauce in the chapter on sauces. The method with a water bath and butter added a teaspoon at a time is the classic French technique, adapted to the Norwegian kitchen with a stove.

How to make it

  1. 1

    Reduce the vinegar

    Boil down the vinegar, water, salt and pepper for 10 minutes.

  2. 2

    Whisk the egg yolks

    Set the pan in a water bath on the stove, add the egg yolks and 1 spoonful of cold water. Whisk constantly until the mixture becomes like cream.

  3. 3

    Add the butter

    Move the pan to a not-too-hot spot and add the butter a teaspoon at a time while whisking without stopping.

  4. 4

    Season

    When all the butter is stirred in, the sauce should be thick. Thin with a little water if needed and season with lemon juice.

Changes from the original

Measurements are converted to modern units (grams, tablespoon, teaspoon). "Knivsod" is interpreted as a pinch/a small sprinkle of pepper. The method is divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 339) → 1949 (korrekturlest, s. 374)~51% av teksten endretfjernetlagt til
1 1/2 spiseske 1½ spiseskje eddik 1 1/2 1½ — vand 1 teske vann ¼ teskje salt 1 knivsod ¼ knivsodd pepper 3 eggeblommer eggeplommer 300 gr. smør citronsaft. sitronsaft. Eddik, vand, vann, salt og pepper indkokes innkokes i 10 minutter. Gryten sættes settes i vandbad vannbad op paa på komfyren, tilsættes eggeblommerne tilsettes eggeplommene og 1 ske skje koldt vand; vann; vispes i hele tiden, til det blir som krem. Nu sættes settes gryten paa på et ikke for varmt sted, og smørret tilsættes teskevis, smøret tilsettes teskjevis, mens man hele tiden visper. Efterat alt smørret smøret er tilsat, tilsatt, skal sausen være tyk; tykk; man kan nu, om man vil, tilsætte tilsette litt vand vann og citronsaft sitronsaft efter smak.

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Frequently asked questions

Why should the pan sit in a water bath?
The water bath provides even, gentle heat so the egg yolks thicken to cream without separating or turning into scrambled egg. After the yolks are whisked thick, the pan is moved to a not-too-hot spot before the butter is added.
How is the butter added?
The 300 g butter is added teaspoon by teaspoon while whisking constantly. When all the butter is in, the sauce should be thick – adjust with a little water and lemon juice to taste if needed.
What is the base of the sauce made of?
1 1/2 tablespoons vinegar, 1 1/2 tablespoons water, 1 teaspoon salt and a pinch of pepper are boiled down for 10 minutes. Then 3 egg yolks and 1 spoonful of cold water are whisked in a water bath.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 339. The recipe is intended for 6 servings and takes around 40 minutes.

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