Sauce Béarnaise

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

the yolks of 2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 tablespoonfuls of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a dessertspoonful of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

2 yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs. of butter whisked in ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 or 2 drops of anchovy
a teaspoonful of melted glaze ↝ Carrots, glazed, cooked [Carrots]
a little of the green of parsley, if liked ↝ Parsley, raw [Not included in a food category]

Instructions (5)

(a)

Put the yolks of 2 eggs in a well-tinned saucepan with 2 tablespoonfuls of thick cream, 1 oz. of butter, pepper and salt, and a dessertspoonful of lemon juice.
Stir all well together over a slow fire till it looks firm and creamy.
Serve under the meat, or in a sauce-boat.

(b)

Stir 2 yolks of eggs till they thicken with 2 ozs. of butter whisked in.
Then add 1 or 2 drops of anchovy and a teaspoonful of melted glaze and a little of the green of parsley, if liked.

Original Text

“Sauce Béarnaise.” Two Ways. (A. Emslie. 1887.)
For grillée, i.e. chops, steaks, spatchcock chicken, or any “devilled” dishes.
(a) This requires very careful cooking, as, if it boils, the sauce is spoiled, so it should be done in a bain-marie.
Put the yolks of 2 eggs in a well-tinned saucepan with 2 tablespoonfuls of thick cream, 1 oz. of butter, pepper and salt, and a dessertspoonful of lemon juice. Stir all well together over a slow fire till it looks firm and creamy.
Serve under the meat, or in a sauce-boat.
(b) Stir 2 yolks of eggs till they thicken with 2 ozs. of butter whisked in. Then add 1 or 2 drops of anchovy and a teaspoonful of melted glaze and a little of the green of parsley, if liked.

Notes

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