Frenchside
Bearnaise Sauce
From À la mode cookery, 1902
If the butter is added too quickly the sauce will oil.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 47. The excerpt below is the record exactly as published.
Bearnaise Sauce Chop up four shalots, put them in a stewpan with half a gill of vinegar and half a gill of tarragon SAUCES 123 vinegar, and boil till reduced to a table-spoonful. Add three yolks of egg one at a time, whisking each one well, and be sure it is not allowed to boil. When the eggs are in, remove the stewpan from the fire, and add two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.