Sauce Bernaise

Name: Sauce Bernaise
Ingredients: the yelks of four eggs; a tablespoonful of melted butter; a pint of very strong boiling hot soup stock; a little vinegar; a little juice of garlic; juice of one lemon

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

346Calories

11 gProtein

8 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories346 kcal

Protein11 g

Carbohydrates7.6 g

Fiber0.3 g

Sugars2.5 g

Total Fat31 g

Saturated Fat6.8 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.4 g

Omega-30.1 g

Cholesterol29 mg

Sodium2.5 mg

Potassium106 mg

Calcium9.2 mg

Iron0.1 mg

Magnesium6.3 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A92 mcg

Vitamin E4.3 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline7.6 mg

Caffeine0 mg

Water130 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 7. The excerpt below is the record exactly as published.

SAUCE BERNAISE. Beat up the yelks of four eggs, add a tablespoonful of melted butter, then slowly add a pint of very strong boiling hot soup stock, beat in a little vinegar, a little juice of garlic, juice of one lemon

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