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Hollandaise Sauce III (sauce hollandaise)

A hollandaise variant with fish stock, bay leaf and peppercorn: 40 g butter is creamed white in a water bath, 1 tsp potato starch and 5 egg yolks are stirred in, seasoned with lemon juice, stock, salt and 25 g cold butter. For fish.

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

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About the dish

Erken's third hollandaise variant is enriched with fish stock and a little potato starch, which makes the sauce safer against separating. It belongs with fish dishes.

How to make it

  1. 1

    Cream the butter white

    Cream 40 g butter white in a pan and set the pan in a hot water bath.

  2. 2

    Stir in starch and yolks

    Stir in the potato starch and then the egg yolks, one at a time, while whisking constantly.

  3. 3

    Season

    Add lemon juice, fish stock (cooked with bay leaf and peppercorn), salt and finally 25 g cold butter.

Changes from the original

Measurements are converted to modern units. The amount of fish stock is illegible in the original (OCR), and is therefore given without an amount with a note. "Potetesmel" = potato starch. The method is divided into 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. 375)~50% av teksten endretfjernetlagt til
Hollandsk saus III. (Sauce hollandaise.) 1/2 l. fiskekraft 1 litet lite laurbærblad 1 x pepperkorn 40 gr. smør 5 eggeblommer citronsaft eggeplommer sitronsaft salt 1 teske potetesmel fiskekraft. Smørret teskje potetesmel. Smøret røres hvitt i en gryte, gryte som sættes settes i varmt vandsbad, vannsbad, melet og eggeblommerne eggeplommene røres i, én ad gangen — visp hele tiden —, citronsaft, sitronsaft, fiskekraft, salt og 25 gr. koldt smør tilsættes. tilsettes.

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Frequently asked questions

How many egg yolks and how much butter are needed?
The recipe uses 5 egg yolks and 40 grams of butter creamed white, plus 25 grams of cold butter added at the end.
Why should the pan sit in a water bath?
The sauce contains many egg yolks and must not get too hot. In a hot water bath the sauce thickens evenly without the eggs separating — whisk constantly.
What gives the sauce its flavor?
Fish stock, lemon juice and salt, plus a small bay leaf and a peppercorn. A teaspoon of potato starch is stirred in to bind the sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 339. It is intended for 6 servings and takes around 30 minutes.

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