Bearnaise Sauce

Ingredients

• half a gill of tarragon vinegar
• three shallots finely chopped
• six crushed peppercorns
• the yolks of four eggs
• one tablespoonful of white Veloute or Bechamel sauce
• four ounces of butter
• one sprig of thyme
• a little meat glaze
• a little lemon juice

Method

1. 1

   Boil shallots, peppercorns, and thyme with vinegar until reduced.

2. 2

   Remove thyme, add white sauce and meat glaze.

3. 3

   Whisk in egg yolks without boiling.

4. 4

   Gradually add butter, straining through a tammy.

5. 5

   Optionally add tarragon, chervil, and lemon juice after straining.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 77. The excerpt below is the record exactly as published.

BEARNAISE SAUCE TTALF a gill of tarragon vinegar, three shallots finely chopped, six crushed peppercorns, the yolks of four eggs, one tablespoonful of white Veloute or Bechamel sauce, four ounces of butter, 245 THE DUDLEY RECIPES one sprig of thyme, a little meat glaze

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