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Hollandaise Sauce

Name: Hollandaise Sauce
Yield: 4 servings
Cuisine: French
Ingredients: one-half cupful of butter; four well-beaten eggs yolks; the juice of one-half of a lemon; one-half teaspoonful of salt; a cupful of hot water; a dash of cayenne

From The national course in home economics, 1917

Serves 4

Do not allow to boil.

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 277. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE. Rub one-half cupful of butter to a cream. Add four well-beaten ^g^ yolks, then the juice of one-half of a lemon, one-half teaspoonful of salt and a dash of cayenne. Pour a cupful of hot water

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