Dutch Sauce (Hollandaise)
From Culinary jottings, 1885
Substitute lime for lemon if desired.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 51. The excerpt below is the record exactly as published.
a little pepper, and some minced parsley. Dutch sauce as eaten in Holland, the veritable ' Hollan- daise,' is butter plainly melted in a sauce-pan, flavoured with a little pepper, a little salt, and the squeeze of a lemon
Cook this with the app: pantry check, scaling, and the assistant.