{"id":6081,"slug":"hollandaise-sauce-2","title":"Hollandaise sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["yolks of five eggs","sweet butter","salt","Cayenne pepper"],"ingredients_norm":["egg yolk","sweet butter","salt","cayenne pepper"],"steps":["Put the yolks of five eggs in saucepan.","Place the saucepan in pot containing very hot water, on range.","Stir the yolks well and add pieces of sweet butter the size of a hazelnut, until one pound is used.","As the butter melts in the eggs be careful that the sauce does not get too hot.","Add salt and Cayenne pepper to taste."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w116:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"b58ae57270083733292d642b52ce1cef92b611677cb9d7ae455d5fc40abd941d","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/hollandaise-sauce-2"}