Recipe Manuscript

Hollandsk Sauce

Name: Hollandsk Sauce
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 4
Cuisine: European
Ingredients: 28 grams unsalted butter; 28 grams all-purpose flour; 120 ml boiling water; 3 egg yolks; 1 teaspoon dry mustard powder; 15 ml vinegar (white wine or distilled); 45 ml neutral oil (such as sunflower or grapeseed); Salt to taste

"Hollandaise Sauce"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch Other

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Hollandsk Sauce

"En Unze Smør sættes over Ilden; deri udtrykkes en Unze Mel, indtil det bobler, da tilføies gradvis en Gill kogende Vand; naar det koger, tages det op af Ilden; der kommes i tre Æggeblommer, en ad Gangen, en Saltskefuld tør Sennep, en Spiseskefuld Eddike, tre Spiseskefulde Olie, gradvis Draabe for Draabe, bestandig rørende, indtil det er jævnt. Til kogt Fisk."

English Translation

"An ounce of butter is put over the fire; into it is pressed an ounce of flour, until it bubbles, then gradually add a gill of boiling water; when it boils, take it off the fire; add in three egg yolks, one at a time, a teaspoonful of dry mustard, a tablespoonful of vinegar, three tablespoonsful of oil, gradually, drop by drop, constantly stirring, until it is smooth. For boiled fish."

Note on the Original Text

The recipe is written in succinct, imperative phrases, assuming the reader has a practical understanding of basic kitchen procedures—common for 19th-century cookery books. Weight-based measurements like 'Unze' (ounce, ≈28 grams) and 'Gill' (roughly 120 ml) were standard. Ingredients and actions follow a logical but compressed sequence, relying on the reader’s experience. Spelling and grammar correspond to 19th-century Danish conventions, which may slightly differ from both contemporary Danish and English. The concise writing and omitting of detailed explanations reflect the cookbook’s aim at resourceful, knowledgeable home cooks.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Hollandsk Sauce' (Hollandaise-like Sauce) hails from a Danish cookbook published in Chicago in 1884, catering to the Norwegian-Danish immigrant community. The cookbook offers a glimpse into how traditional European cookery adapted to new American circumstances and ingredients, preserving taste memories while embracing practicality. The sauce reflects an era where classic French culinary techniques, such as emulsions, found their way into Northern European home kitchens, simplified for everyday use.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1884, this sauce would likely have been made using a heavy iron or copper saucepan over a wood or coal-fired stove. Mixing was accomplished with a wooden spoon or wire whisk, and precise temperature control relied on culinary intuition and experience rather than thermometers. A ceramic or porcelain bowl may have been used to beat the egg yolks, and vinegar was typically measured using simple kitchen spoons or even by eye.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup boiling water
3 egg yolks
1 teaspoon dry mustard powder
1 tablespoon vinegar (white wine or distilled)
3 tablespoons neutral oil (such as sunflower or grapeseed)
Salt to taste

Instructions

Begin by melting 2 tablespoons of butter in a saucepan over gentle heat.
Once melted, add 2 tablespoons (about 1 ounce) of flour and stir continuously until the mixture begins to bubble but does not brown.
Gradually add 1/2 cup (4 fluid ounces) of boiling water, whisking constanly to create a smooth sauce.
When the mixture comes to a boil, remove the saucepan from the heat.
Let it cool for a minute, then beat in three egg yolks, one at a time, mixing well after each additon.
Add one teaspoon of dry mustard and one tablespoon (1/2 fluid ounce) of vinegar.
Continue by slowly whisking in three tablespoons (about 1.5 fluid ounces) of oil, drop by drop, until the sauce is smooth and thick.
Serve immediately, ideally with poached or boiled fish.

Estimated Calories

150 per serving

Cooking Estimates

It takes about 5 minutes to prepare the ingredients and 10 minutes to cook the sauce. The recipe makes enough for 4 servings, and each serving has around 150 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.