Bearnaise Sauce, Hot Mayonnaise, and with Tomatoes

Put into a saucepan one gill of vinegar with two ounces of chopped shallots, also a few tarragon leaves; cover the saucepan with its lid, and reduce the liquid almost completely, then take it from off the fire. Let the vinegar get slightly cold, and afterward mix in with it four raw egg-yolks, season with salt and mignonette, and return it to a slow fire, and then incorporate into it slowly three ounces of clarified butter, stirring it continually in the meanwhile with a small whip; now strain it through a tammy; whip it well, and mix in with it a coffeespoonful of chopped tarragon, and the same quantity of chopped parsley. This sauce should have the consistency of a mayonnaise, and can also be made the same as the above, with half butter and half oil.

Hot Mayonnaise.—Is made the same as a bearnaise, only using oil and suppressing the tarragon.

Hot Mayonnaise with Tomatoes.—Pour one quart of hot mayonnaise in a deep saucepan, set it either on a slow fire or in a bain-marie, and when it begins to curdle, take it off and beat it up quickly, adding a little cold water; continue the beating process until perfectly smooth, then heat it again stirring vigorously without allowing it to boil, and finish by adding eight tablespoonfuls of well reduced tomato puree (No. 730), four tablespoonfuls of melted meat glaze (No. 401), and some lemon juice. Strain through a fine sieve, then mix in a teaspoonful of chopped parsley and a little cold water.