Bernese Sauce

Ingredients

• Take five yolks of eggs
• one ounce of butter
• a pinch of salt
• and one of pepper
• one ounce more butter
• one tablespoonful of chopped tarragon
• one teaspoonful of tarragon vinegar

Method

1. 1

   Stir yolks and butter in a saucepan until they begin to consolidate.

2. 2

   Remove from heat, add more butter, and return to heat, stirring in more butter twice.

3. 3

   Add tarragon and vinegar.

4. 4

   The sauce should be stiff and mayonnaise-like.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 54. The excerpt below is the record exactly as published.

BERNESE SAUCE. Take five yolks of eggs, one ounce of butter, a pinch of salt, and one of pepper. Stir, and as soon as the eggs begin to con- solidate take the saucepan off the fire and add one ounce of butter. Then put the saucepan on the fire again and stir in one ounce more butter ; repeat this twice, then add one tablespoon- ful of chopped tarragon, and one teaspoonful of tarragon vine- ga

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