Bearnaise Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

reduction

four tablespoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
twelve crushed peppercorns (black and white)
half a saltspoonful of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
two bayleaves
sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
half an eschalot

sauce base

four raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a quarter of a pound of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

finishing

a tablespoonful of warm glaze ↝ Carrots, glazed, cooked [Carrots]
some finely chopped tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Reduce four tablespoonfuls of vinegar to about half the quantity with twelve crushed peppercorns (black and white), or half a saltspoonful of mignonette pepper, two bayleaves, sprig of thyme, and half an eschalot.
Add four raw yolks of eggs, and work in by degrees a quarter of a pound of fresh butter.
Add a tablespoonful of warm glaze, and tammy.
When about to serve mix in some finely chopped tarragon and chervil.
This sauce requires great care and must only be made just before serving.

Original Text

Bearnaise Sauce.—Reduce four tablespoonfuls of vinegar to about half the quantity with twelve crushed peppercorns (black and white), or half a saltspoonful of mignonette pepper, two bayleaves, sprig of thyme, and half an eschalot, then add four raw yolks of eggs, and work in by degrees a quarter of a pound of fresh butter, add a tablespoonful of warm glaze, and tammy; when about to serve mix in some finely chopped tarragon and chervil. This sauce requires great care and must only be made just before serving.

Notes

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