Sauce Bearnaise

Ingredients

• 1/2 gill tarragon vinegar
• 3 shallots finely chopped
• 6 peppercorns, crushed
• 4 yolks of eggs
• 1 tablespoonful white sauce
• 4 oz. butter
• 1 sprig thyme
• meat glaze

Method

1. 1

   Combine shallots, peppercorns, and thyme with vinegar in a stewpan, cover, and boil until reduced.

2. 2

   Remove thyme, add sauce and meat glaze when hot.

3. 3

   Whisk in egg yolks carefully, then work in butter gradually.

4. 4

   Strain through a fine strainer.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 128. The excerpt below is the record exactly as published.

Sauce Bearnaise. — ^ gill tarragon vinegar, 3 shallots finely chopped, & peppercorns, crushed, 4 yolks of eggs, 1 tablespoonful white sauce, 4 oz. butter, 1 sprig thyme, meat glaze

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