Recipes > Sauces & Spreads > Bearnaise Sauces > Sauce Bearnaise

Sauce Bearnaise


  • 1 gallon of strong, clear soup
  • yolks of 4 eggs
  • 1 tablespoonful of strong garlic vinegar (or, if preferred, plain vinegar, and the expressed juice of garlic or shallots)
  • pepper
  • salt
  • lemon juice


Reduce the soup to a quart by constant boiling. Beat up the yolks; pour them into a buttered saucepan, and add gradually, whisking all the time, the reduced soup, garlic vinegar, pepper, salt, and a little lemon juice. Stir with a wooden spoon.

Care must be exercised not to add the soup while hot to the eggs, or it will curdle, and yet do not add it cold.


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Breakfast Dainties (1885).

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