Bearnaise Sauce

Ingredients

• Four Shalots
• Half a gill of Tarragon Vinegar
• Half a gill of Vinegar
• One gill of White Sauce
• Yolks of three Eggs
• Two ounces of Butter

Method

1. 1

   Chop shalots and boil with vinegar until reduced to a tablespoonful.

2. 2

   Add white sauce, mix well, then add yolks one at a time, whisking well.

3. 3

   Remove from fire and whisk in butter in small pieces, ensuring each piece dissolves before adding the next.

4. 4

   Strain and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 44. The excerpt below is the record exactly as published.

Bearnaise Sauce. Ingredients. Four Shalots. Half a gill of Tarragon Vinegar. Half a gill of Vinegar. One gill of White Sauce. Yolks of three Eggs. Two ounces of Butter

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