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Bearnaise Sauce

Name: Bearnaise Sauce
Yield: 4 servings
Cuisine: French
Ingredients: Yolks of four eggs; dash of cayenne pepper; four tablespoonfuls of olive oil; one-fourth teaspoonful of salt; four tablespoonfuls of hot water; one of vinegar

From The new Annie Dennis cook book, 1905

Serves 4

Presented as published in 1905. 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

21Calories

1 gProtein

4 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories21 kcal

Protein0.8 g

Carbohydrates3.5 g

Fiber1.7 g

Sugars0.6 g

Total Fat1.1 g

Saturated Fat2.3 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium148 mg

Potassium126 mg

Calcium10 mg

Iron0.5 mg

Magnesium9.7 mg

Phosphorus18 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C4.8 mg

Vitamin A130 mcg

Vitamin E1.9 mg

Vitamin K5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate6.6 mcg

Choline3.2 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 95. The excerpt below is the record exactly as published.

Bearnaise Sauce Yolks of four eggs, dash of cayenne pepper, four tablespoonfuls of olive oil, one-fourth teaspoonful of salt, four tablespoonfuls of hot water, one of vinegar

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