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Sauce

Mock Hollandaise Sauce II

A sauce made from butter, double cream, egg yolks, pepper, and nutmeg.

From the Wikibooks Cookbook · 5 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mock Hollandaise Sauce II

Ingredients

Directions

Make the base

  1. Melt the butter; it should not brown, just melt.

  2. Add the cream and the egg yolks.

  3. Add the pepper and the nutmeg.

Cook and serve

  1. Heat up, testing with a finger in the sauce, and do not stop mixing.

  2. When you cannot bear the heat, remove from the heat and serve.

Nutrition, whole recipe (rough)

249Calories
7 gProtein
23 gFat
4 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Emulsify the butter and thicken the sauce as their proteins set gently with heat.
Butter
Provides fat that gives the sauce richness and a smooth, silky mouthfeel.
Double cream
Adds fat and moisture, making the sauce smoother and less likely to split.

The step that matters

Heating while mixing. Egg yolk proteins thicken when warm but scramble if overheated. Keeping the sauce gently warm and stirring constantly lets it thicken evenly, while removing it from the heat as soon as it feels too hot prevents curdling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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