Bernaise Sauce

Ingredients

• 3 tablespoons tarragon vinegar
• % onion chopped very fine
• 2 bay leaves
• 3 tablespoons olive oil
• 3 scant tablespoons of soup stock
• yolks of 3 eggs
• salt to taste
• pepper to taste
• some finely chopped parsley if desired

Method

1. 1

   Boil and strain yolks of eggs, stir in olive oil drop by drop, add stock, and thicken in double boiler.

2. 2

   Beat well, then add vinegar, salt, and pepper.

Nutrition per serving

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 43. The excerpt below is the record exactly as published.

Bernaise Sauce. 3 tablespoons tarragon vinegar. % onion chopped very fine. 2 bay leaves. Boil and strain yolks of 3 eggs. Stir into them, drop by drop, 3 tablespoons olive oil; add 3 scant tablespoons of soup stock; put in double boiler and boil until it begins to thicken. Take from fire and beat well. Add vinegar, salt and pepper to taste and some finely chopped parsley if desired. Mrs. Herman Thanhauser. Cucumber Sauce. Two gills mustard dressing given in the rule for Tartare sauce; 1 medium cucumber, peeled and grated. Mix and set on ice. Miss von Destinon. "Pittsburg" Automatic Gas Water Heaters Hot Water "Quick as a Wink" Domestic Gas Ranges Quick Meal Oil Stoves Bohn Syphon Refrigerators Garden Hose Honeyman Hardware Co. FOURTH AT ALDER c AID FOR by a Friend of The Woman's Exchange Royal Club PURE FOOD PRODUCTS LANG & CO. Portland, Oregon DEPENDABLE COFFEE Served at Woman's Exchange Eight Years For Sale at All Grocers Vegetables Cook green vegetables in hard water, salted and freshly boiling. Cook dry vegetables in soft water. 1 teaspoon common salt hardens water. Yi teaspoon bi-carbonate of soda softens water. Artichokes Manhattan. Artichoke heart with 4 asparagus tips laid across it; served hot with melted butter. Miss Isabella Gauld. French Artichokes a la Louisiana. Boil in salted water until tender. After squeezing water out, serve hot with melted butter into which a few drops of lemon juice and a dash of mustard and cayenne pepper have been mixed. A little cider vinegar — about a tablespoon to a cup of butter — can be used. Mrs. Sanderson Reed. Asparagus With Eggs. Boil a bunch of asparagus 20 minutes; lay the tender tops in a baking dish with butter, pepper and salt. Beat 4 eggs, the yolks and whites separately, to a stiff froth; add 2 table- spoons cream, a tablespoon warm butter, pepper and salt to taste

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