CookEat Recipe
Hollandaise Sauce
Strained white-pepper and herb Hollandaise emulsified with hot butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0279. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a verified pasteurized egg-yolk product because yolk is unheated to a proven safe endpoint. Whisk and add warm butter slowly; avoid separation, serve promptly, keep temperature/time safe. For No. 276, measure six actual tablespoons from the prepared output rather than guarantee batch yield. Limites : Pepper grind/amount, vinegar type, lemon juice qualified amount, reduction time, butter/water separation, sauce temperature, post-strain yield and texture untested. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
In a small enamelled pan combine one LIGHT tablespoon freshly crushed whole white pepper, four tablespoons vinegar (preferably tarragon), one GOOD teaspoon fresh lemon juice and four washed parsley plus four chervil leaves. Heat gently at range edge, stirring occasionally, until this mixture reduces to half its observed quantity; source gives no time.
Step 2
Press reduced infusion through clean cheesecloth into a bowl. Add one pasteurized egg-yolk equivalent and whisk sharply for the printed one minute.
Step 3
Drop about 120 mL hot melted good butter into the yolk mixture drop by drop while whisking briskly and continuously. Season with provisional salt and cayenne; whisk for a further printed minute. Press through clean cloth into a sauce bowl and serve promptly.
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