Recipes > Sauces & Spreads > Bearnaise Sauces > Bearnaise Sauce

Bearnaise Sauce


  • 1/2 cup of thick cream sauce
  • yolks of 2 eggs
  • 1 teaspoon of grated onion
  • 3 tablespoons of butter
  • 1 teaspoon of salt
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of paprika
  • juice of 1 lemon


Blend cream sauce, yolks, onion, and butter well. Add salt, white pepper, paprika, and lemon juice. Stir constantly until scalding hot. This sauce will not curdle if left standing for a few minutes.


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Mrs. Wilson's Cook Book (1920).

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