Bearnaise Sauce

Sauce Bearnaise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Shallots
  • ½ Clove of Garlic
  • ½ Gill of French Vinegar
  • A Tablespoonful Each of Flour and Butter
  • The Yolks of 4 Eggs
  • A Tablespoonful of Glace
  • A Tablespoonful of White Wine
  • A Tablespoonful of White Consomme
  • A Grated Nutmeg
  • The Juice of a Lemon


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 porcelain-lined saucepan. Add the pepper and salt and butter, and a quarter of a teaspoonful of grated nutmeg. Add half a gill of vinegar and the juice of a lemon, according to taste and acidity. When of the consistency approaching starch, take from the fire and add the yolks of four eggs, beaten well, and stirring all the time, till you have the consistency of a thick starch. Serve immediately, with broiled steak, broiled chops, broiled fish, etc.