Frenchside

Bearnaise Sauce (Cold)

Name: Bearnaise Sauce (Cold)
Cuisine: French
Ingredients: six shalots; a wineglassful of malt vinegar; three tablespoonsful of brown sauce; one of mushroom ketchup; one of tomato sauce; pepper; salt; three yolks of eggs

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

Nutrition per serving

458Calories

29 gProtein

39 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories458 kcal

Protein29 g

Carbohydrates39 g

Fiber6.7 g

Sugars19 g

Total Fat22 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium891 mg

Potassium1065 mg

Calcium163 mg

Iron5.4 mg

Magnesium70 mg

Phosphorus468 mg

Zinc3.3 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D3 mcg

Vitamin C24 mg

Vitamin A244 mcg

Vitamin E1.9 mg

Vitamin K2.4 mcg

Vitamin B61 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.8 mg

Folate150 mcg

Choline463 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 18. The excerpt below is the record exactly as published.

BEARNAISE SAUCE (COLD) PEEL and slice six shalots, put them in a small stewpan with a wineglassful of malt vinegar. Cook them ten minutes, then add three tablespoonsful of brown sauce, one of mushroom ketchup, one of tomato sauce, pepper and salt. Beat three yolks of eggs

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