Bearnaise Sauce

Ingredients

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

Method

1. 1

   Put into a small stewpan one teaspoonful of chopped shallots, two ounces of chopped tarragon stalks, three ounces of chervil, each a pinch of mignonette pepper and salt, and four tablespoonfuls of vinegar.

2. 2

   Reduce the vinegar by two-thirds, take off the fire, let the stewpan cool a little, and add the yolks of five eggs.

3. 3

   Now put the stewpan on a slow fire and gradually combine with the yolks six ounces of melted butter.

4. 4

   Whisk the sauce briskly, so as to ensure the cooking of the yolks, which alone, by gradual cooking, effect the liaison of the sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 34. The excerpt below is the record exactly as published.

Bearnaise Sauce. Put into a small stewpan one teaspoonful of chopped shallots, two ounces of chopped tarragon stalks, three ounces of chervil, each a pinch of mignonette pepper and salt, and four table- spoonfuls of vinegar. Reduce the vinegar by two-thirds, take off the fire, let the stewpan cool a little, and add the yolks of five eggs. Now put the stewpan on a slow fire and gradu- ally combine with the yolks six ounces of melted butter

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