Sauce Béarnaise

Ingredients

• three or four shallots
• a gill of tarragon vinegar
• half a pint of water
• 2oz. of fresh butter
• a teaspoonful of minced tarragon

Method

1. 1

   Boil shallots, allspice, and mace in vinegar and water until reduced by half.

2. 2

   Strain and cool.

3. 3

   Stir eggs over low heat with the liquid to make custard, then add butter bit by bit.

4. 4

   Finish with tarragon.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 104. The excerpt below is the record exactly as published.

Sauce JBearnaise. — Put into a pan three or four shallots, some roughly crushed allspice or black peppercorns, as you please, and a tiny bit of mace, pour to this a gill of tarragon vinegar and half a pint of water, and allow it to boil-in to half ; then strain and leave it till cold. Strain three or four eggs into a pan, and stir them over a slow fire with enough of the above liquid to produce a rich custard, then stir in bit by bit 2oz. of fresh butter, and when these have all been worked in, sprinkle in a tea- spoonful of minced tarrago

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