Recipes > Sauces & Spreads > Bearnaise Sauces > Bearnaise


This is a very good sauce to use either hot or cold with meats and fish. It is very like Mayonnaise.


  • yolks of 4 eggs
  • 1/2 teaspoonful of salt
  • dash of cayenne
  • 4 tablespoonfuls of salad oil
  • 1 tablespoonful of hot water
  • 1 tablespoonful of tarragon vinegar


Beat the yolks; add the oil and water; stand the bowl in boiling water and stir until the eggs thicken; remove and add salt, pepper, and vinegar. It should be creamy and of the consistency of Mayonnaise. A few chopped capers, olives, and gherkins make it a good Tartare sauce; and a little tomato puree will make it a red Mayonnaise to use with cold boiled fish.


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The Century Cook Book (1901).

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