Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Original Hollandaise Sauce
From The complete cook book, 1900
Serves 1
Good with boiled fish.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 86. The excerpt below is the record exactly as published.
ORIGINAL HOLLANDAISE SAUCE. Melt sufficient good fresh butter in a saucepan over a very gentle fire, mix with it a good handful of salt, more or less according to quantity of butter; beat lightly with a fork, and serve at once in sauce bowl. This is good with any kind of boiled fish. A more recherche recipe is as follows: Place in a basin a quar- ter of a pound of fresh butter, the yolks of three fresh eggs, salt to taste, and a tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.