Frenchside
Bearnaise Sauce
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 176. The excerpt below is the record exactly as published.
Bearnaise Sauce. — P'our units butter melted in a basin over boiling water, add by degrees 4 units yolk of egg. IVhisk till stiff. Flavour with 4 units chopped onions boiled in 4 units vinegar and pulped through a sieve ; salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.