Pawaru-Grahmata

№ 12V. nodaļa

Olanderu sula

Dutch sauce (an 18th-century hollandaise)

  • Makes about 450 ml
  • about 20 minutes
  • Melnraksts · vēl nav izmēģināts

1796Ollanderu sulla.

Modernizētslpp. 227–228 · PDF 241–242

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Rub the sugar cubes over the lemon until they are yellow and smell of the peel, then squeeze the lemon and strain the juice.
  2. In a saucepan, off the heat, mix the butter, flour, yolks, lemon sugar and lemon juice to a paste. Whisk in the wine and water and add the mace, peppercorns and bay leaf.
  3. Set over low heat and whisk constantly until the sauce is thick and smooth, 8–10 minutes. It should reach about 80 °C but not boil.
  4. Fish out the mace, peppercorns and bay leaf, or pour the sauce through a sieve (our addition). Add a pinch of salt and serve warm.

Notes

What the book says vs. what we added

the book mixes "a good amount" of washed butter with a little flour, as many yolks as it takes to make the sauce thick, sugar rubbed on lemons and lemon juice or slices; it adds wine with a little water, whole mace, peppercorns and a bay leaf, and stirs it over the coals until thick. Taking out the spices and the salt are ours.

Not today's hollandaise

this older Dutch sauce is thickened with flour and yolks, thinned with wine and water, and slightly sweet and spiced. The emulsion of melted butter and yolks we call hollandaise today is a later form.

Serving

the book serves it with roast and boiled chickens, boiled artichokes, and pike boiled in salted water and laid "dry" (drained) in a dish (see 03-010).

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