Sauce Bernaise

Ingredients

• the yolks of 4 eggs
• 2 tablespoonfuls of olive oil
• 1/2 cup of stock
• 1/2 teaspoonful of salt
• a saltspoonful of pepper
• the scented vinegar made according to the recipe for sauce Hollandaise

Method

1. 1

   Beat the yolks of 4 eggs; add 2 tablespoonfuls of olive oil and 1/2 cup of stock; stir and cook over hot water until jelly-like.

2. 2

   Be careful not to allow it to curdle.

3. 3

   Take from the fire; add 1/2 teaspoonful of salt, a saltspoonful of pepper, and the scented vinegar.

4. 4

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

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 24. The excerpt below is the record exactly as published.

Sauce Bernaise. J)eat the yolks of A eggs: add J tahlespoojifuls of olive oil and -f of stock: ,stir and cook ovei- hot water until jelly-like. Be careful not to allow it to curdle. Take from the fire; add ^ a teaspoonful of salt, a saltspoonfitl of pepper, and the scented vinegar made according to the recipe for sauce Hollandaise

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