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Sauce Hollandaise

From The Dudley book of cookery and household recipes (1909).

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A historical recipe

The Dudley book of cookery and household recipes, by Dudley, Georgiana Elizabeth Ward, Countess of and University of Leeds. Library (1909).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. a gill of cream

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. Make first melted butter, then get one yolk of egg and half a gill of cream, which make hot, keep stirring — it must not boil.
  2. When hot add the melted butter.
  3. Flavour with tarragon, chili and elder vinegars.
  4. This is supposed to be for one person.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From The Dudley book of cookery and household recipes (1909), printed page 49, digitised by the Internet Archive: https://archive.org/details/b21529218

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.