Bearnaise Sauce

Ingredients

• two tablespoons of tarragon vinegar
• two of water
• a slice of onion
• one-half cup of butter
• the yolks of four eggs
• one-half teaspoon of salt
• one saltspoon of paprika
• one tablespoon of fine chopped onion
• one tablespoon of pickles
• one tablespoon of parsley

Method

1. 1

   Heat tarragon vinegar and water, steep onion in it.

2. 2

   Cream butter till light.

3. 3

   Beat egg yolks, add salt and paprika.

4. 4

   Remove onion, add hot liquid to egg, cook over fire stirring until thick.

5. 5

   Add creamed butter gradually.

6. 6

   Serve on broiled steak or chops.

7. 7

   For fish, add chopped onion, pickles, and parsley.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 30. The excerpt below is the record exactly as published.

one tablespoon of finely chopped sour pickle. If the pickle is not sour, add one tablespoon of vinegar. Spread the sauce over chops or fish. 70 Home Science Cook Book. Bearnaise Sauce. Heat two tablespoons of tarragon vinegar and two of water, and steep in it a slice of onion. Cream one- half cup of butter till very light. Beat the yolks of four eggs slightly, add one-half teaspoon of salt and one saltspoon of paprika

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