Sauce Bearnaise

Ingredients

• three shallots
• a pinch of chervil
• a branch of tarragon
• a green onion
• two tablespoonfuls of vinegar
• four ounces of butter
• eight yolks of eggs
• a sherry-glass of water
• salt
• pepper
• a very little nutmeg

Method

1. 1

   Chop up three shallots and put them in a saucepan with a pinch of chervil, a branch of tarragon, a green onion, and two tablespoonfuls of vinegar.

2. 2

   Reduce one half, let cool; then add four ounces of butter, eight yolks of eggs, a sherry-glass of water, salt, pepper, and a very little nutmeg.

3. 3

   Put your saucepan again on a gentle fire, stir well until the sauce thickens; strain, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 15. The excerpt below is the record exactly as published.

Sauce Bearnaise. Chop up three shallots and put them in a saucepan with a pinch of chervil, a branch of tarragon, a green onion, and two table- spoonfuls of vinegar. Reduce one half, and let cool ; then add four ounces of butter, eight yolks of eggs, a sherry-glass of water, salt, pepper, and a very little nutmeg. Put your saucepan again on a gentle fire, stir well until the sauce thickens ; strain, and serve. 89. Parisian Sauce. Put into a saucepan half an ounce of chopped truffles, a wineglass of sherry, some branches of parsley, inclosing a clove, a little 4 38 FRENCH DISHES. thyme, a bay-leaf, and tie all together. Reduce one half on the fire, put through a sieve, add half a pint of Allemande sauce (Art. 81) ; heat again on the fire, and serve. 90. Tomato Sauce. Put in a saucepan an ounce of raw ham, a carrot, an onion, very little thyme, a bay-leaf, two cloves, a clove of garlic, and half an ounce of butter. Simmer for ten minutes, add an ounce of flour well mixed in half a pint of tomatoes and a glass of consomme (stock, Art. 1). Boil for half an hour, season with a little salt, pep- per, a very little nutmeg, strain, and serve. 91. Sauce Perigueux. Chop an ounce of truffles, put them in a saucepan on the fire, with a glass of sherry and a glass of white wine. Reduce one half, then add half a pint of Spanish sauce (Art. 80), boil five minutes, and serve. 92. Sauce Robert. Cut an onion in small pieces, and put it in a saucepan with half an ounce of butter. When it begins to color, drain off the butter, and moisten with half a glass of consomme (stock, Art. 1). Boil gently for thirty minutes, add half a pint of Spanish sauce (Art. 80), a wineglass of sherry, and a tablespoonful of English mustard mixed in a little water. 93. Italian Sauce. Peel and chop two shal- lots, which, with a little butter, put in a saucepan on the fire. When beginning to color slightly, moisten with half a pint of Spanish sauce (Art. 80) and a wineglass of sherry. Boil for twenty minutes. Chop half an ounce of lean, cooked ham, half a dozen SA UCES. 39 mushrooms chopped fine, and a little chopped pars- ley. After skimming the grease from your sauce, add these ingredients, boil five minutes, and serve. 94. Sauce Soubise. Peel and chop three on- ions, which put in a saucepan on the fire with an ounce of butter. Simmer very gently, so as not to color too much, and, after three quarters of an hour, add a tablespoonful of flour, salt, pepper, a little nutmeg, and mix all together. Moisten with a gill of consomme (stock, Art. 1), the same of cream, boil for five minutes, strain, heat again on the fire, and serve. 95. Sauce Poivrade. Put into a saucepan a chopped onion, three branches of thyme, three bay- leaves, a clove of garlic, three cloves, six pepper- corns, half an ounce of raw ham cut in small pieces, four tablespoonfuls of vinegar, a little pepper, a very little cayenne ; reduce until almost dry, moisten with a claret-glass of red wine and half a pint of Spanish sauce (Art. 80), boil fifteen minutes, strain, and serve. 96. Sauce Hachee. Peel and chop an onion, a pickle, a shallot, a tablespoonful of capers, and moisten with two tablespoonfuls of vinegar

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