Bearnaise Sauce
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 363. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 cup margarine or butter
- 3 tablespoons white wine vinegar
- 1 teaspoon finely chopped green onion
- 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
- 1/4 teaspoon snipped fresh chervil or pinch dried chervil, crushed
- 1/8 teaspoon white pepper
- 4 beaten egg yolks
Instructions
- Cut margarine into thirds and bring it to room temperature. In a small saucepan combine vinegar, onion, tarragon, chervil, and pepper. Bring to boiling; boil 2 minutes on high or till reduced about half.
- In the top of a double boiler combine yolks, 1 tablespoon water, and vinegar mixture. Add one piece of the margarine. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly, till margarine melts and sauce begins to thicken. Add remaining margarine, a piece at a time, stirring constantly. Cook and stir till thickened (1 to 2 minutes). Immediately remove from heat.
- If sauce is too thick or curdles, immediately beat in 1 to 2 tablespoons tap water. Serve with beef, pork, or poultry.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Kalbsschnitzel, junge Kartoffeln, Spargel und Sc. Bearnaise.jpg" by Sacha47; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Kalbsschnitzel,_junge_Kartoffeln,_Spargel_und_Sc._Bearnaise.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.