Frenchside

Hollandaise Sauce

Name: Hollandaise Sauce
Cuisine: French
Ingredients: half a teacup of butter; the juice of half a lemon; the yolks of two eggs; a speck of cayenne; half a cup of boiling water; half a teaspoon of salt

From Home dissertations, 1891

Should be poured around meat or fish.

Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 111. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE. Half a teacup of butter, the juice of half a lemon, the yolks of two eggs, a speck of cayenne, half a cup of boiling water, half a teaspoon of salt

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