Frenchside
Hollandaise Sauce
From Recherché entrées, 1907
A richer sauce is made by omitting the flour and increasing the butter, which must be whisked in.
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 80. The excerpt below is the record exactly as published.
Hollandaise Sauce. ij 07. of butter, i oz. of flour, 3 gills of white stock, a little cream, salt and pepper, a little lemon juice, the yolks of 3 eggs, a few sprigs of tarragon and chervil
Cook this with the app: pantry check, scaling, and the assistant.