Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce Hollandaise
From Soyer's standard cookery, 1912
Serves 6
Optional to add water to adjust consistency.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 31. The excerpt below is the record exactly as published.
Sauce Hollandaise. To MAKE ONE QUART. — Procure one and one-half pounds of butter, and yolks of six eggs, one pinch of mignonette pepper and one-quarter ounce of salt, three tablespoonfuls of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.