Bearnaise Sauce
From The housewife's referee, 1898
Serves 4
When only a small quantity is required, half the above proportions.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 131. The excerpt below is the record exactly as published.
Bearnaise Sauce. — Put four eggs with one ounce of butter and a little pepper on the fire, and stir them till they begin to thicken ; then take them off the fire, add a second ounce of butter, and stir them over the fire for two minutes more. Take them ofi" again and add another ounce of butter, and again for the fourth time and proceed as before. Lastly, add a tablespoonful of chopped tarragon, or one of ravigote and a teaspoonf ul of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.