Hollandaise Sauce Supreme
From The Southern cook book of fine old recipes, 1935
This is a sauce that must be used as soon as it is finished. Should this sauce separate it may be brought together again if a small amount of hot thin cream sauce is added.
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
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 22. The excerpt below is the record exactly as published.
Hollandaise Sauce Supreme 4 egg yolks % cup melted butter '4 teaspoon salt one dash pepper 2 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.