Home › Sauces › Bearnaise Sauce

Bearnaise Sauce

Four eggs (yolks only); four tablespoons of butter; one-half teaspoon of salt; one-half saltspoon of pepper; one tablespoon of tarragon vinegar; one teaspoon of chopped parsley; one teaspoon of chopped tarragon; one teaspoon of onion juice. Stir the butter in a hot cup until perfectly soft and creamy. Place the yolks and the salt and pepper in a small saucepan, and beat the eggs light with an egg-beater; then add one-third of the butter, and beat until smooth; add another third, and beat again; and then add the balance of the butter, and beat until all is perfectly smooth. Lastly add the vinegar and onion juice, and beat again. Place the saucepan in another of boiling water, and cook for three minutes, beating all the time with the egg-beater. Remove from the fire, put in the chopped parsley and tarragon, and use immediately.

BÉCHAMEL SAUCE, No. I-This is made of one ounce of butter; one ounce of flour; one pint of milk; one small onion; one-half ounce of lean raw ham; salt and pepper to suit. Slice the onion; place the butter in a saucepan and slightly color the onion in it; add the milk, stir until boiling, and set in a gentle heat to boil slowly for ten minutes. Strain and use. BÉCHAMEL SAUCE, No. 2-For this use one-half pint of veal stock; one-half pint of cream; two eggs (yolks only); two tablespoons of butter; one tablespoon of flour; salt and pepper to taste. Heat the butter, and when bubbling, stir in the flour; mix until smooth, taking care it does not brown. Add the stock and cream gradually, and stir until the liquid boils. Take from the fire, and add the salt and pepper and the well-beaten yolks. Let it stand in a warm place on the range two minutes, but do not boil after the eggs are added.