Frenchside

Hollandaise Sauce

Name: Hollandaise Sauce
Cuisine: French
Ingredients: one-half cup butter; the yolks of two eggs; the juice of half a lemon; one saltspoonful salt

From Physical culture cook book, 1901

Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 35. The excerpt below is the record exactly as published.

Hollandaise Sauce. — Rub one-half cup butter to a cream ; add the yolks of two eggs, one at a time, and beat well ; stir in the juice of half a lemon, one saltspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.