This recipe for Béarnaise sauce was taught in the National Training School for Cookery (Buckingham Palace Road) more than 110 years ago.
Original Recipe: 'Béarnaise Sauce' (Book 2, 1909)
Speed: 15 mins
2 Shallots, finely chopped
70ml Tarragon Vinegar
70ml White Wine Vinegar
142ml White Sauce (Béchamel sauce)
3 Egg Yolks
28g Butter, cut up into small pieces
1. Add the chopped shallots to a saucepan with both of the vinegars and boil until reduced to 1 tbsp.
2. Add white sauce and mix well. Reduce the heat.
3. One at a time, add in the three egg yolks, whisking in each one before adding the next. Do NOT boil.
4. Remove the pan from the heat and start whisking in the butter. Take care to whisk in each small piece at a time until dissolved. If the butter is added too quickly, the sauce will turn oily.
5. Strain through a sieve and serve.
Original Recipe for 'Béarnaise Sauce'
'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)
Author: Mrs Charles Clarke, Principal of the National Training School of Cookery
Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)