Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hollandaise Sauce
From How we cook in Tennessee .., 1906
Serves 4
This sauce is particularly nice to serve with fish.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 17. The excerpt below is the record exactly as published.
Hollandaise Sauce. — Cream one-half cup butter, add yolks two eggs and beat well, then add the juice of half a lemon, one saltspoon salt, and a few grains of cayenne. Just before serving add slowly one-third cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.