{"id":6784,"slug":"sauce-hollandaise","title":"SAUCE HOLLANDAISE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one tablespoon of butter","one of flour","half a pint of boiling water","the yolks of two eggs","a slice of onion","a bay leaf","a clove of garlic","four tablespoons of vinegar","half a teaspoon of salt","lemon juice","the water in which the fish was boiled"],"ingredients_norm":["butter","flour","boiling water","egg yolk","onion","bay leaf","garlic","vinegar","salt","lemon juice","water in which the fish was boiled"],"steps":["Mix one tablespoon of butter and one of flour in a saucepan and add gradually half a pint of boiling water.","Stir until it just reaches the boiling point; take from the fire and add the yolks of two eggs.","Into another saucepan put a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons of vinegar, and stand this over the fire until the vinegar is reduced one-half.","Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a teaspoon of salt and serve.","This sauce may be varied by adding lemon juice instead of vinegar, or by using the water in which the fish was boiled."],"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/12350","source_ref":"pg:12350:w15:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"96342a560ac743734cd81dfd23140431c52f27295de6b38fc7647161f7b1517a","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/sauce-hollandaise"}