Frenchside

Hollandaise Sauce

Name: Hollandaise Sauce
Cuisine: French
Ingredients: Equal parts of unbeaten egg; Equal parts of butter; Equal parts of boiling water; One-eighth as much vinegar or lemon juice as butter; Salt to taste; cayenne or paprika

From Principles of food preparation, 1914

Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 25. The excerpt below is the record exactly as published.

HoUandaise Sauce Ingredients and Proportions. Equal parts of un- beaten egg, butter, and boiling water. One-eighth as much vinegar or lemon juice as butter. Salt to taste, and cayenne or paprika

Cook this with the app: pantry check, scaling, and the assistant.