Sauce Béarnaise

Ingredients

• 4 yolks of eggs
• ½ lb. butter
• ¼ gill white wine vinegar
• 1 shallot
• 1 dessert-sp. chopped tarragon
• A squeeze of lemon juice
• Cayenne
• salt

Method

1. 1

   Put the vinegar into a small saucepan with the shallot finely chopped and the stalks of the tarragon roughly chopped.

2. 2

   Boil until reduced to about half the quantity, strain and return to the saucepan.

3. 3

   Put the butter into another saucepan and let it melt without boiling.

4. 4

   Then add the yolks of eggs and a few drops of the butter to the vinegar, and mix quickly with a wire whisk.

5. 5

   Draw the pan to the side of the fire and add the rest of the butter by degrees, mixing all the time with the whisk and using the same care as when making mayonnaise.

6. 6

   When all the butter is incorporated, add the lemon juice, cayenne, and salt.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 297. The excerpt below is the record exactly as published.

Sauce B6arnaise 4 yolks of eggs. \ lb. butter. | gill white wine vine- gar. 1 shallot. 1 dessert-sp. chopped tarragon. A squeeze of lemon juice. 1 Cayenne, salt

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