I checked this against my own book and it is correct.
http://en.petitchef.com/recipes/hollandaise-sauce-fid-513536 ( Source ).....interesting post.
"From the book A Guide to Modern Cookery – Part I, and found on page 23, by G. A. Escoffier, the foundation recipe for hollandaise consists of quantities for preparing one-quart of the sauce and the ingredients listed for this 1909 version include the following.
1 ½ lb. butter, the yolks of 6 eggs, 1 pinch mignonette pepper and ¼ oz. salt, 3 tablespoonfuls of vinegar.
The only ingredient I am not familiar with in this listed in the pepper. According to Penzeys Spices, mignonette pepper is a classical blend, also known as “shot pepper,” of cracked Tellicherry black pepper, Muntok white pepper and flavorful Moroccan coriander, and traditional in French-Canadian cooking and roasting.
Escoffier preparation procedure is described ? Put the salt, the mignonette, the vinegar, and as much water in a small saucepan, and reduce by three-quarters on the fire. Move the saucepan to a corner of the fire or into a bain-marie, and add a spoonful of fresh water and the yolks. Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce. When the butter is absorbed, the sauce ought to be thick and firm. It is brought to the correct consistency with a little water, which also lightens it slightly, but the addition of water is optional. The sauce is competed by a drop of lemon juice, and it is rubbed through a tammy (a fine sieve or cheesecloth). He also provides a set of remarks ? The consistence of sauces whose processed are identical with those of the Hollandaise may be varied at will; for instance, the number of yolks may be increased if a very thick sauce is desired, and it may be lessoned in the reverse case. Also similar results may be obtained by cooking the eggs either more or less. As a rule, if a thick sauce be required, the yolks ought to be well cooked and the sauce kept almost cold in the making. Experience alone ? the fruit of long practice ? can teach the various devices which enable the skilled worker to obtain different results from the same kind and quality of material.
Escoffier had a way of breaking down descriptions of culinary preparations that were never done before, made them easy to understand and follow. Documentation of procedures and making them repeatable, and even 100 years later we find that the basic hollandaise has not changed very much. To the novice unfamiliar to certain terms may not know about ?bain-marie?, simply it is a hot water bath, or commonly known as a double boiler. Typically, one of the first sauces that a culinary apprentice will have to master is the art of making a hollandaise, as it takes skill, stamina, patience and practice to hone one that will hold up during service hours.
When working the line at a restaurant that has hollandaise on the menu, typically it is prepared just before service time as the shelf life is not very long, it usually sits out a room temperature to avoid becoming to thin or too thick. Too much heat will cause it to break and separate, and too cold it becomes a solid mass and unable to pour smoothly. Finding the right spot in the kitchen for service storage is always a challenge. Ladling a portion of hollandaise sauce on a plated Trout Pontchartrain is depicted in the image on the left."