Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hollandaise Sauce
From Harper's cook book encyclopædia, 1902
Serves 2
This sauce is used with boiled vegetables as well as with meats and fish.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 386. The excerpt below is the record exactly as published.
Hollandaise Sauce. — Put half a cupful of butter in a bowl and rub it to a cream Add the yolks of three eggs, putting them in one at a time and mixing each well in before add- ing the next. Season with the juice of half a lemon, a little onion-juice, half a teaspoonful of salt, and a dash of cayenne pepper. Slowly add one cupful of hot water
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