196 Sauce Bohémienne

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place dl (5 fl oz or U.S. cup) very thick cold sauce Béchamel into a basin with 4 raw egg yolks, 10 g ( oz) salt, a pinch of pepper and a few drops of vinegar.

Mix well together with a whisk and add 1 litre ( pt or U.S. cups) oil and 2 tbs tarragon vinegar proceeding in the same way as for making Mayonnaise. Finish the sauce with 1 tbs made mustard.

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