Bearnaise Sauce

Ingredients

• four ounces of butter
• two yolks of eggs
• a teaspoonful of chopped tarragon
• a teaspoonful of tarragon vinegar

Method

1. 1

   Prepare like Hollandaise, omitting the reduced vinegar.

2. 2

   Add tarragon and tarragon vinegar before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 86. The excerpt below is the record exactly as published.

four ounces of butter, and divide the whole into six equal portions ; next reduce two tablespoonfuls of vinegar on the fire with a saltspoonful of salt and pepper blended, till about a teaspoonful remains. Strain, and add to it two tablespoonfuls of water and two yolks of eggs carefully freed from white. Put this over a low fire for a minute, stirring it well with a wooden spoon ; be careful not to let it boil. Take it off the fire, add one of the six portions of butter, stir till melted, put it on the fire for a minute, stir well, take it off again, and continue this process till, bit by bit, the six portions of butter have been worked into the two eggs you originally put in ; add a little water now and then to prevent its curdling. The sauce should be as thick as good mayonnaise sauce, or very thick cream. Being made at a very low tem- perature Hollandaise can never be served “piping hot ’’like other sauces. It must be put into a warm sauce-boat, either a silver or a plated one, but the sauce-boat must be only warm ; if it is hot the sauce will curdle. Sauce Bearnaise, a popular sauce for roast beef and similar dishes, is made exactly like Hollandaise , only omitting the reduced vinegar at the beginning, and adding just before serving a teaspoonful of chopped tarragon and a teaspoonful of tarragon vinegar

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