Bearnaise Sauce - Defined with Recipe

Bearnaise (à la)—Dishes so entitled have generally bearnaise sauce served with; otherwise it means in Swiss style.

Bearnaise Sauce—Named from King Henry *' the Bearnaise” or his Swiss home. Made of 4 tablespoons white wine vinegar, 2 spoons chopped shallots stewed in it, 2 spoons beef extract, 6 egg yolks; stirred over fire till begins to thicken, removed to side and 1/2 lb. butter added, little at a time, with occasional drops of water; strained, and chopped parsley, chervil, tarragon and red pepper added; served with fillet steaks, chops and fish. It is bright yellow, like butter, speckled with green.

Bearnaise—Name of a sauce used with steaks and entrées, composed of minced shallots braised with tarragon vinegar, to which is added a thin velouté sauce, then some beaten yolks of eggs, continually stirred over the fire till like custard, removed, melted butter then beaten in at the rate of three ounces to the pint, seasoned with lemon juice and red pepper, strained, finished by adding chopped parsley and tarragon leaves.

Some cooks omit the velouté sauce, and use only butter and egg yolks, thus making a kind of butter mayonnaise, that will very readily disintegrate if allowed to keep hot.

Sauce Béarnaise

Beat yolks three eggs slightly, add three tablespoons olive oil, two tablespoons hot water, three-fourths tablespoon tarragon vinegar, one fourth teaspoon salt, and a few grains’ cayenne.

Cook over boiling water until mixture thickens. Color one-half the sauce with tomato Purée (tomatoes drained from their liquor, stewed, strained, and cooked until reduced to a thick pulp).

Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.

Sauce Bearnaise—Bearnaise Sauce.

Put in a saucepan 3 finely chopped shallots, 6 pepper corns, 1 bay leaf and a very small sprig of thyme; moisten with 1/2 gill of white wine vinegar and allow to reduce nearly dry; add 1 tablespoonful of béchamel sauce and 3 raw egg yolks, and set the pan in the bain-marie with boiling water, stirring continuously with a wooden spoon or whip.

When sufficiently consistent—i. e., when the yolks have been cooked (without boiling) —add three ounces of soft butter, stirring all the time.

Season with salt, a small pinch of cayenne pepper (and if necessary a little lemon juice), strain through an etamine cloth into another saucepan, and add 1 teaspoonful each of chopped tarragon and chervil.

Note. —This sauce can be prepared without béchamel sauce, or, if economy is the object, the quantity of béchamel may be increased.

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