Bearnaise Sauce

Ingredients

• six very finely-chopped shallots
• a spoonful of crushed white peppers
• a glass of tarragon vinegar
• the yolks of five eggs
• one pound of sweet butter
• one teaspoonful of melted meat extract
• some chopped fresh tarragon
• a little Cayenne pepper

Method

1. 1

   In a saucepan, combine shallots, white peppers, and vinegar, and reduce until nearly dry.

2. 2

   Place over hot water, add egg yolks, and stir.

3. 3

   Gradually add butter until thick.

4. 4

   Season with salt, strain, and add meat extract, tarragon, and Cayenne.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 10. The excerpt below is the record exactly as published.

Bearnaise sauce, and the other half with Bearnaise sauce mixed with a little puree of tomatoes. On top of each half place a round potato croquette the size of a walnut, and some Julienne potatoes around the steak. Bearnaise sauce. Put in a sauce pan six very finely-chopped shallots, a spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce until nearly dry. Then put the pan in another vessel containing hot water, add the yolks of five eggs and stir in well. Then add one pound of sweet butter cut in small pieces. Stir the butter in piece by piece, and as it melts the sauce will become thick, like mayonnaise. Be careful that the sauce does not become too hot. Salt, strain through cheese cloth, add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a little Cayenne pepper

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