Frenchside
Bearnaise Sauce
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 114. The excerpt below is the record exactly as published.
Bearnaise Sauce. Five yolks of eggs, I oz. of butter, a pinch of salt ; stir on a slow fire. When the eggs begin to thicken, take away from the fire and add another ounce of butter. Let it warm again, and again add I oz. of butter, some chopped parsley and fine herbs, and a teaspoonful of Maille vinegar
Cook this with the app: pantry check, scaling, and the assistant.