Frenchside
Hollandaise Sauce
From A guide to modern cookery, 1909
Serves 8
Yolk quantity can be adjusted for thickness.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 19. The excerpt below is the record exactly as published.
HOLLANDAISE SAUCE Quantities Required for One Quart.—One and one-half Ibs. of butter, the yolks of six eggs, one pinch of mignonette pepper - and one-quarter oz. of salt, three tablespoonfuls of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.