Hollandaise Sauce
From The exhibition cookery book, 1900
This sauce is excellent with boiled fish, asparagus, cauliflower, artichokes, etc.
Presented as published in 1900. 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 The exhibition cookery book (1900) by Expert chef, page 18. The excerpt below is the record exactly as published.
HOLLANDAISE SAUCE. 2 yolks of eggs 1 gill Avliite sauce 1 oz. butter 1 teaspoonful vinegar Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.