Béarnaise Sauce

Ingredients

• one teaspoonful of chopped shallots
• two oz. of chopped tarragon stalks
• three oz. of chervil
• four tablespoonfuls of vinegar
• six oz. of melted butter
• the yolks of five eggs

Method

1. 1

   Combine shallots, tarragon, chervil, pepper, salt, and vinegar in a stewpan.

2. 2

   Reduce vinegar, cool slightly, and add yolks.

3. 3

   Gradually combine with melted butter while whisking.

4. 4

   Rub through tammy and finish with chervil and tarragon.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 25. The excerpt below is the record exactly as published.

one teaspoonful of chopped shallots, two oz. of chopped tarragon stalks, three oz. of chervil, some | mignonette pepper, a pinch of salt, and four tablespoonfuls of | vinegar. Reduce the vinegar by two-thirds, take off the fire, | let the stewpan cool a little, and add to this reduction the yolks | of five eggs. Now put the stewpan on a low fire and gradually combine with the yolks six oz. of melted butter. Whisk the | sauce briskly, so as to ensure the cooking of the yolks, which alone, by gradual cooking, effect the leason of the sauce. When the butter is combined with the sauce, rub the latter through tammy, and finish it with a teaspoonful of chervil | parings and chopped tarragon leaves. Complete the seasoning » | with a suspicion of cayenne. This sauce should not be served | very hot, as it is really a mayonnaise with butter. It need only D 34, GUIDE TO MODERN COOKERY be tepid, for it would probably turn if it were over-heated. Serve it with grilled, butcher’s meat and poultry. 63—BEARNAISE SAUCE WITH MEAT GLAZE, OTHERWISE VALOIS SAUCE OR FOYOT SAUCE Prepare a Béarnaise sauce

Cook this with the app: pantry check, scaling, and the assistant.