French

Sauce Bearnaise

Name: Sauce Bearnaise
Cuisine: French
Ingredients: the yolks of four eggs; four tablespoonfuls of olive oil; four of stock; half a teaspoonful of salt; a saltspoonful of pepper

From My best 250 recipes, 1907

This sauce is served cold, as an accompaniment to broiled steak, or fish, either broiled or planked.

Presented as published in 1907. 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

Nutrition per serving

349Calories

28 gProtein

17 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories349 kcal

Protein28 g

Carbohydrates17 g

Fiber6.3 g

Sugars0.9 g

Total Fat20 g

Saturated Fat15 g

Monounsaturated Fat45 g

Polyunsaturated Fat9 g

Omega-30.5 g

Cholesterol744 mg

Sodium1456 mg

Potassium609 mg

Calcium223 mg

Iron5.9 mg

Magnesium67 mg

Phosphorus436 mg

Zinc2.9 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A327 mcg

Vitamin E2.4 mg

Vitamin K42 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate98 mcg

Choline591 mg

Caffeine0 mg

Water156 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 12. The excerpt below is the record exactly as published.

SAUCE BEARNAISE Beat the yolks of four eggs ; add four table- spoonfuls of olive oil and four of stock; stir and cook over hot water until jelly-like. Be careful or it will curdle. Take from the fire; add half a teaspoonful of salt, a saltspoonful of pepper

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