Béarnaise Sauce

Ingredients

• 2 shallots, peeled and chopped finely
• a few fresh tarragon leaves
• i gill French wine vinegar
• 3 yolks of eggs
• teaspoonful mignonette pepper
• a little salt
• gill bechamel sauce
• 3 oz. butter
• J teaspoonful chopped parsley
• and tarragon leaves

Method

1. 1

   Put vinegar, shallots, and tarragon leaves in a stew-pan, cover and let reduce to about an eighth of the original quantity.

2. 2

   Remove from fire, cool a little, add sauce and re-heat, then stir in yolks of eggs, season, whisk over fire and incorporate butter gradually.

3. 3

   Do not let it boil when eggs are added.

4. 4

   Pass through a tammy cloth, return to another stew-pan and whisk again over hot water or in a bain marie.

5. 5

   Lastly, mix with chopped tarragon leaves, and serve as directed.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 80. The excerpt below is the record exactly as published.

B^arnaise Sauce. 2 shallots, peeled and chopped finely, a few fresh tarra- gon leaves, i gill French wine vinegar, 3 yolks of eggs, \ teaspoonful mignonette pepper, a little salt, \ gill Sauces and Auxiliaries. 185 bechamel sauce, 3 oz. butter, J teaspoonful chopped parsley, and tarragon leaves

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