Sauce Bearnaise (Hot)

Ingredients

• a small wineglassful of vinegar
• some tarragon
• chervil
• shalots
• a little mushroom essence
• the yolks of three fresh eggs
• half to three quarters of a pound of fresh butter

Method

1. 1

   In a stewpan, combine vinegar, tarragon, chervil, shallots, and mushroom essence.

2. 2

   Parboil for about 10 minutes.

3. 3

   Whip the egg yolks with a little water until creamy, then mix with the vinegar and herbs.

4. 4

   Gradually work in the butter, adding pepper and salt.

5. 5

   Serve hot.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 18. The excerpt below is the record exactly as published.

SAUCE BEARNAISE (HOT) Sufficient for Twelve People PUT into a stewpan a small wineglassful of vinegar, with some tarragon, chervil and shalots, and a little mushroom essence. Wet all this, parboil for about ten minutes. Take the yolks of three fresh eggs, whip them well and mix with a very little water, and beat them until they become creamy. Mix them with the vinegar and herbs, working in gradually about half to three quarters of a pound of fresh butter

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