Bearnaise Sauce

Sauce Bearnaise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Shallots
  • ½ Clove of Garlic
  • ½ Gill of French Vinegar<


Chop the shallots and mince the garlic very fine. Blend the butter and flour, or take a good tablespoonful of Glace, and moisten with a tablespoonful of White Wine and good Consomme Blanc, till you have about a pint. Set on the stove, in a porcel