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Chicken Hollandaise

A sauce of butter, onion, corn starch, chicken stock, lemon juice, celery, paprika, and chicken, finished with egg yolk.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Why it works: Lemon and celery match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 3,467 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Hollandaise

Ingredients

Directions

Make the sauce

  1. Cook butter and onion for five minutes.

  2. Add corn-starch and stock gradually.

Finish and serve

  1. Add lemon juice, celery, salt, paprika, and chicken.

  2. When well heated, add yolk of egg slightly beaten, and cook one minute.

  3. Serve with buttered Graham toast.

Nutrition, whole recipe (rough)

407Calories
39 gProtein
21 gFat
16 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Celery1 stalk (40g)6
Salt1 tsp (6g)0

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

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Corn + celerytop 9% of all pairs
    Smell alikemoderate
    Cooked together920 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Corn + chickentop 11% of all pairs
    Smell alikemoderate
    Cooked together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Corn-starch
Thickens the stock into a smooth, sauce-like consistency as it heats.
Egg yolk
Enriches the sauce and helps it thicken and set when gently cooked.
Butter
Adds richness and fat that carries flavour and gives the sauce a smooth mouthfeel.
Chicken stock
Provides the liquid base that the starch thickens into the sauce.
Cooked chicken
Supplies the main protein and bulk of the dish.

The step that matters

Adding the egg yolk. Egg yolk thickens when heated but can curdle or scramble if the mixture is too hot or cooked too long. Add it once the sauce is well heated, and keep the heat gentle while it cooks for one minute.

Swap the onion

How well each one fits the dish's main ingredients (butter, corn, chicken, lemon, celery, egg):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against butter, corn, chicken, lemon, celery, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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