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Hollandaise Sauce

A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).

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A historical recipe

The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

  1. one-half cup butter
  2. one-half teaspoonful of salt
  3. a dash of cayenne
  4. a cupful of hot water
  5. four well-beaten egg yolks

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Cream one-half cup butter.
  2. Add four well-beaten egg yolks, then the juice of one-half of a lemon, one-half teaspoonful of salt and a dash of cayenne.
  3. Pour a cupful of hot water in slowly.
  4. Mix and set in a saucepan of hot water.
  5. Stir until the sauce becomes a thick cream.
  6. Do not allow it to boil.
  7. Stir a few minutes after removing from the fire.
  8. It is a fine sauce for fish, asparagus or cauliflower.
  9. ROYAL BEER Small Percentage of Alcohol, Large Percentage of Extracts

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source Public domain in the USA
Credit

From The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Digitised by Project Gutenberg, eBook #51542 (https://www.gutenberg.org/ebooks/51542). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.