Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Frenchside

Hollandaise Sauce

Name: Hollandaise Sauce
Yield: 8 servings
Cuisine: French
Ingredients: One and one-half Ibs. of butter; the yolks of six eggs; one pinch of mignonette pepper; one-quarter oz. of salt; three tablespoonfuls of good vinegar

From A guide to modern cookery, 1909

Serves 8

Yolk quantity can be adjusted for thickness.

A modern interpretation · AI-generated from the original record

Ingredients

One and one-half Ibs. of butter
the yolks of six eggs
one pinch of mignonette pepper
one-quarter oz. of salt
three tablespoonfuls of good vinegar

Method

Reduce salt, mignonette, vinegar, and water in a saucepan.
Move to a bain-marie, add water and yolks, whisk until thickened.
Gradually add butter while stirring.
Adjust consistency with water if needed, finish with lemon juice and strain through a tammy.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 19. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE Quantities Required for One Quart.—One and one-half Ibs. of butter, the yolks of six eggs, one pinch of mignonette pepper - and one-quarter oz. of salt, three tablespoonfuls of good vinegar

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