Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce Bernaise
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 119. The excerpt below is the record exactly as published.
Sauce Bernaise. — Take five sound shallots, peel, and chop up finely a teaspoonful of dried tarragon leaves, and put them in a small saucepan containing three tablespoonfuls of white wine vinegar, and let them simmer gently until reduced to nearly one-half the quantity. Pass through a strainer into another saucepan, add the yolks of two raw eggs, one at a time, and mix with a whisk over the gas for five minutes; but it must not be allowed to come to boil¬ ing point. Take three ounces of fresh butter, and gradually add it to the contents in the saucepan, stir¬ ring all the while. Season with a teaspoonful of salt, a little cayenne
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