Hollandaise Sauce
From Foods, their selection and preparation, 1935
Hollandaise sauce adds richness and color to any vegetables, especially bright-green ones.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 73. The excerpt below is the record exactly as published.
1 cup of medium cream sauce, add 2 yolks over hot water, stirring constantly. Then add 2 tablespoons table fat, and 2 tablespoons lemon juice. Season as a true hollandaise sauce
Cook this with the app: pantry check, scaling, and the assistant.