Bearnaise Sauce

Name: Bearnaise Sauce (Sauce Bearnaise)
Cuisine: United States
Ingredients: The Juice of a Lemon; A Grated Nutmeg; A Tablespoonful of White Wine; A Tablespoonful of White Consomme; A Tablespoonful of Glace; The Yolks of 4 Eggs; A Tablespoonful Each of Flour and Butter; ½ Gill of French Vinegar; ½ Clove of Garlic; 6 Shallots

Sauce Bearnaise

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

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

Americas
United States
Sauce
New Orleans

Method

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