Sauce Bearnaise

Ingredients

• Yolks of four eggs
• one-quarter cup of hot water or stock
• one-quarter cup of good olive oil
• two tablespoonfuls of lemon juice or vinegar
• one slice of garlic
• one bay leaf
• a pinch of red pepper
• a little salt

Method

1. 1

   Beat egg yolks, add hot water or stock, and olive oil in a double boiler until thickened.

2. 2

   In another saucepan, combine lemon juice, garlic, bay leaf, red pepper, and salt.

3. 3

   Stir into the egg mixture until thick, then strain and serve.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 82. The excerpt below is the record exactly as published.

SAUCE BERNAISE— SERVE WITH BROILED STEAK. Yolks of four eggs, beaten very light; add one-quar- ter cup of hot water or stock, one-quarter cup of good olive oil and stir in a double boiler until it thickens. Into another saucepan put two tablespoonfuls of lemon juice or vinegar, one slice of garlic, one bay leaf and a pinch of red pepper and a little salt

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