Frenchside

Sauce Hollandaise

Name: Sauce Hollandaise
Cuisine: French
Ingredients: one tablespoon butter; one of flour; half a pint of boiling water; the yolks of two eggs; a slice of onion; a bay leaf; a clove of garlic; four tablespoons vinegar; half a teaspoon salt

From Council cook book, 1908

Can be varied with lemon juice instead of vinegar.

Presented as published in 1908. 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

Nutrition per serving

426Calories

19 gProtein

60 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories426 kcal

Protein19 g

Carbohydrates60 g

Fiber5.4 g

Sugars7 g

Total Fat22 g

Saturated Fat3.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol403 mg

Sodium1854 mg

Potassium438 mg

Calcium254 mg

Iron19 mg

Magnesium45 mg

Phosphorus289 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C12 mg

Vitamin A162 mcg

Vitamin E1.1 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.7 mg

Folate153 mcg

Choline309 mg

Caffeine0 mg

Water465 g

As published

This recipe was extracted from Council cook book (1908), page 10. The excerpt below is the record exactly as published.

Sauce HoUandaise. Mix one tablespoon butter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches" the boiling pomt; take from the fire and add the yolks of two eggs. Into another saucepan put a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons vine- gar, and stand over the fire until the vinegar is reduced one-half. Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a tea- spoon sal

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