Sauce Bearnaise
From Cooking for profit, 1886
Serves 1
Cook until the sauce thickens but does not curdle.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 226. The excerpt below is the record exactly as published.
Sauce Bearnaise. It is a thick yellow sauce that looks like tartar sauce or mayonaise, but hot and contains minced shalots, mushrooms, truffles and parsley. Put into a small bright saucepan 4 ta- blespoons vinegar and I of minced young onions, and boil; add 2 ounces best but- ter (large egg size) and then 4 yolks and stir over the fire until it begins to thicken ; add I tablespoonful each of minced mushrooms and truffles, little salt, cay- enne and finely minced parsley
Cook this with the app: pantry check, scaling, and the assistant.