Béarnaise Sauce

Ingredients

• the yolks of four eggs
• four tablespoonfuls of butter
• half a teaspoonful of vinegar
• a dash of cayenne pepper
• three teaspoonfuls of lemon juice
• one of tarragon vinegar
• one of onion juice
• one of chopped parsley
• one of capers

Method

1. 1

   Stir butter in a hot cup until creamy; add beaten egg yolks.

2. 2

   Add other ingredients except parsley and capers, beat again.

3. 3

   Cook over boiling water for three minutes, stirring constantly.

4. 4

   Add parsley and capers, and serve at once.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 41. The excerpt below is the record exactly as published.

iARNAISE sauce is the most delicate of poignant sauces to eat with fish or to serve with any kind of meat or fish croquettes. It is made 148 of the yolks of four eggs, four table- spoonfuls of butter, half a teaspoonful of vinegar, a dash of cayenne pepper, three teaspoonfuls of lemon juice and one of tarragon vinegar, one teaspoonful of onion juice, one of chopped parsley and one of capers

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