Sauce Hollandaise
From Modern culinary art (1937).
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A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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a glassful vinegar
Method
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- Reduce in a casserole a glassful vinegar with white ground pepper.
- When vinegar is nearly completely reduced, let the casserole get cold and add 3 eggyolks, a hazel butter and fine salt.
- Finish as for the sauce Mousseline, without the whipped cream.
Cookware for this recipe
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Casserole pot
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Whisk