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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 374) → Modernised~71% of the text changedremovedadded
1½ 1,5 spiseskje eddik 1½ — vann ¼ eddik. 1,5 spiseskje vann. 1 teskje salt ¼ salt. 1 knivsodd pepper pepper. 3 eggeplommer stk eggeplommer. 300 gr. g smør sitronsaft. Eddik, (romtemperert, i små terninger). sitronsaft (etter smak). Kok eddik, vann, salt og pepper innkokes inn i 10 minutter. Gryten settes minutter.. Sett gryten i vannbad op på komfyren, tilsettes platen, tilsett eggeplommene og 1 skje koldt vann; vispes i kaldt vann. Visp hele tiden, tiden til det blandingen blir som krem. Nu settes krem.. Sett gryten på et ikke for varmt sted, sted og tilsett smøret tilsettes teskjevis, teskjevis mens man hele tiden visper. Efterat du visper uavbrutt.. Når alt smøret er tilsatt, rørt inn skal sausen være tykk; man kan nu, om man vil, tilsette tykk. Spe eventuelt med litt vann og sitronsaft efter smak. smak til med sitronsaft.

Note on Modernised

Mål er omregnet til moderne enheter (gram, spiseskje, teskje). «Knivsod» er tolket som en knivsodd/et lite dryss pepper. Fremgangsmåten er delt i nummererte trinn.

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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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