Hollandaise Sauce
From Foods, their selection and preparation, 1935
Serve with asparagus and broccoli. A less rich version can be made using a medium cream sauce thickened with egg yolk.
Presented as published in 1935. 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
Nutrition per serving
234Calories
11 gProtein
3 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein11 g
Carbohydrates2.8 g
Fiber0.1 g
Sugars0.8 g
Total Fat20 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1170 mg
Potassium33 mg
Calcium6.1 mg
Iron0 mg
Magnesium3.1 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E3.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 73. The excerpt below is the record exactly as published.
Hollandaise sauce is served with, rather than over, the vegetable. It is especially de¬ sirable with asparagus and broccoli. Hollan¬ daise sauce is a rich tart sauce, high in table fat and egg yolk. Basic proportions consist of 5 pound of table fat to 4 egg yolks and \ cup of hot water. The yolks, water, and ap¬ proximately J of the fat are cooked in the double boiler over hot water with constant stirring until the mixture thickens. Remove from the heat, add the remaining fat grad¬ ually with constant stirring, then season with 2 tablespoons lemon juice, \ teaspoon salt, and a dash of cayenne
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