Bearnaise Sauce

Ingredients

• Four yolks of eggs
• 4 oz. butter
• a little salt
• a little pepper
• a tablespoonful of chopped tarragon
• one teaspoonful of tarragon vinegar

Method

1. 1

   Put yolks in a saucepan with one ounce of butter, salt, and pepper.

2. 2

   Stir over fire until thickened, then add butter gradually, stirring until all is incorporated.

3. 3

   Finally, add tarragon and vinegar.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 39. The excerpt below is the record exactly as published.

Bearnaise Sauce. Four yolks of eggs, 4 oz. butter. Put the yolks into a saucepan, with one ounce of butter and a little salt and pepper. Stir over the fire till they begin to thicken; take off the fire, add a second ounce of butter, and stir over the fire for two minutes ; repeat this till the four ounces are all in; lastly, add a tablespoonful of chopped tarragon and one teaspoonful of tarragon vinegar

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