Bearnaise Sauce

Ingredients

• a teaspoonful of chopped shallots
• two ounces of chopped tarragon
• three ounces of chervil
• a little mignonette pepper
• a pinch of salt
• four tablespoonfuls of vinegar
• six ounces of melted butter
• the yolks of five eggs

Method

1. 1

   Place shallots, tarragon, chervil, pepper, salt, and vinegar in a small stewpan.

2. 2

   Reduce vinegar by two-thirds, cool slightly, then add egg yolks.

3. 3

   On low heat, gradually add melted butter while whisking.

4. 4

   Rub through a tammy and finish with chervil and tarragon.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 80. The excerpt below is the record exactly as published.

BEARNAISE SAUCE PLACE in a small stewpaii a teaspoonful of chopped shallots, two ounces of chopped tarragon, three ounces of chervil, a little mignon- ette pepper, a pinch of salt and four tablespoonfuls of vinegar. Reduce the vinegar by two-thirds ; take off the fire ; allow the stewpan to cool a little. Add to this reduction the yolks of five eggs ; then place the stewpan on a low fire and add gradually to the yolks six ounces of melted butter

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