Bearnaise Sauce

Ingredients

• four table-spoonfuls of butter
• the yolks of four eggs
• half a teaspoonful of salt
• one-fifth of a teaspoonful of pepper
• one table-spoonful of tarragon vinegar
• one teaspoonful of chopped parsley
• one teaspoonful of chopped tarragon
• one teaspoonful of onion juice

Method

1. 1

   Put the butter into a hot cup and stir until soft and creamy.

2. 2

   Beat the yolks of the eggs with salt and pepper until light; add the butter in three parts, beating until smooth.

3. 3

   Add the vinegar and beat again.

4. 4

   Place the saucepan in boiling water and cook for three minutes, beating constantly.

5. 5

   Add the chopped parsley and tarragon before serving.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 246. The excerpt below is the record exactly as published.

Bearnaise Sauce. This sauce is made of the yolks of four eggs, four table-spoonfuls of butter, half a teaspoonful of salt, one- fifth of a teaspoonful of pepper, one table-spoonful of tarragon vinegar, one teaspoonful each of chopped pars- ley and tarragon, and one teaspoonful of onion juice

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