Olandese Sauce
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Leaves from our Tuscan kitchen (1900).
Italy
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 4 ingredients
- four ounces of butter
- a teaspoonful of salt
- a pinch of cayenne
- one cupful of hot water poured
Method
- Rub four ounces of butter to a cream in a sauce-pan or a bowl, add four yolks of eggs, beat well together, then put in half a teaspoonful of salt, the juice of half a lemon, a pinch of cayenne, and one cupful of hot water poured in by degrees.
- Mix well and put into a Bain-marie.
- Stir until the sauce becomes of the consistency of thick cream, but be careful it does not boil.
- Take it off the fire and stir for some minutes.
- ‘Olandese’ sauce ought to be quite smooth and creamy.
Plating
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