Frenchside

Hollandaise Sauce

Name: Hollandaise Sauce
Cuisine: French
Ingredients: half a cup of butter; the yolks of four raw eggs; a tablespoonful and a half of lemon-juice; half a teaspoonful of salt; a pinch of cayenne pepper; a third of a cupful of boiling water

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Serve with boiled fish.

Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 32. The excerpt below is the record exactly as published.

l- landaise sauce. Rule for sauce: Beat half a cup of butter creamy, add the yolks of f otu- raw eggs and blend with the butter. Then add a tablespoonful and a half of lemon- juice, half a teaspoonful of salt, and a pinch of cayenne pepper. Place the bowl in a pan of boiling water, add a third of a cupful of boiling water

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