Saturday, February 21, 2009

Sauce Bearnaise

Reduce a gallon of strong, clear soup to a quart by constant boiling. Beat up the yolks of four eggs; pour them into a buttered saucepan, and add gradually—whisking all the time—the reduced soup, a tablespoonful of strong garlic vinegar (or, if preferred, plain vinegar, and the expressed juice of garlic or shallots), 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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