Bearnaise Sauce

Ingredients

• four small shallot onions
• four tablespoonfuls of tarragon vinegar
• the yolks of three eggs
• half a pound of butter
• one tablespoonful of finely chopped tarragon leaves
• a pinch of Cayenne pepper

Method

1. 1

   Chop shallots fine, put in a saucepan with tarragon vinegar and boil until nearly reduced.

2. 2

   Add egg yolks, melt butter, add a small quantity to the eggs and onions, stirring until thickened, then gradually add the rest of the butter while stirring continuously.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 30. The excerpt below is the record exactly as published.

BEARNAISE SAUCE ^5 Chop very fine four small shallot onions, put them in a saucepan with four tablespoonfuls of tarragon vinegar and boil until the liquid is nearly reduced, then add the yolks of three eggs. Have half a pound of butter melted, add a small quantity of it to the eggs and onions, stir it with a wire whisk until it thickens, and then gradually add the rest of the butter, stirring it continually. When thick 55 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. CARDINAL SAUCE WITH LOBSTER *& Cut the claws of a cooked lobster in small dice, saute them slightly in butter, add some sherry wine and a pint of Veloute Sauce. Cook for a few minutes. Mix the yolks of two eggs with some cream, and stir into the sauce, also two ounces of butter and a tablespoonful of chopped lobster coral. CAPER SAUCE <Z£ Cream two ounces of butter, add one and one-half ounces of flour and one-half a pint of water, stir on the fire till it comes to a boil. Work in two ounces of butter in small quantities, season, add the juice of one-half a lemon, and, lastly, two tablespoonfuls of capers. EGG SAUCE Melt two ounces of butter, add two tablespoonfuls of flour, then a pint of boiling water or light white stock. Cook for ten minutes, then add two hard boiled eggs cut in small pieces, one teaspoonful of chopped parsley, two ounces of butter, salt, pepper, and nutmeg. 56 LOUIS' EVERY WOMAN'S COOK BOOK and smooth, add the juice of a lemon, one tablespoonful of finely chopped tarragon leaves, parsley, and a pinch of Cayenne pepper

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