Bearnaise Sauce
From A year's cookery, 1880
Serves 3
Serve over broiled steak.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 103. The excerpt below is the record exactly as published.
Bearnaise Sauce. — Allow one egg for two persons, and one ounce of butter for each egg. The yolks only of the eggs will be required ; the whites should be preserved, and can bo used for the lemon sponge to¬ morrow. Beat the yolks lightly, put them into a small stewpan, and stir them without ceasing till they begin to thicken. Take the pan off the fire, and put in one-third of the quantity of butter that is to be used. Stir the sauce again over the fire for two minutes, when another third portion of the butter may be intro¬ duced off the fire. After simmering once more for . two minutes, repeat the process for the third time. Take the sauce off the fire, add salt and pepper to taste, and when it has cooled for a minute or two, stir in a little tarragon vinegar till it is sufficiently acid to suit the palate. Plave ready (for three eggs) a tablespoonful of finely-chopped tarragon
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