Alan Davidson notes a `` sauce à la hollandoise '' from François Marin 's `` Les Dons de Comus '' ( 1758 ) , but since that sauce included flour , bouillon , herbs , and omitted egg yolks , it may not be related to the modern hollandaise .
Alan Davidson notes a `` sauce à la hollandoise '' from François Marin 's `` Les Dons de Comus '' ( 1758 ) , but since that sauce included flour , bouillon , and herbs , and omitted egg yolks , it may not be related to the modern hollandaise .