Skip to content

Sauce Béarnaise

A historical recipe from The soup and sauce book, by Elizabeth Douglas.

A historical recipe

The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The soup and sauce book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68446 (https://www.gutenberg.org/ebooks/68446). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by curated dish list: béarnaise (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 5 yolks of eggs 2 ozs.
  2. butter 1 table-spoon chopped tarragon 1 dessert-spoon vinegar Put the yolks in a sauce-pan, in a bain marie, and stir into them one ounce of butter.
  3. As soon as the eggs begin to thicken, take off the fire.
  4. Add another ounce of butter, the tarragon and vinegar.
  5. This sauce should be of the consistency of a mayonnaise.
  6. Serve with roast meats.