Eggesaus

Béarnaise sauce with tomatoes: a light béarnaise sauce with 4 tbsp tomato purée added, plus paprika and salt to taste.

Erken's hollandaise I (1914) is a stable, flour-thickened hollandaise variant: a flour base of 25 g flour and 2.5 dl water is boiled and cooled, then 100 g half-melted butter, 4 egg yolks and 1.5 dl asparagus or fish stock are whisked in before the sauce is warmed until it thickens and seasoned with citric acid and salt.

Light béarnaise sauce: egg yolks are stirred with béarnaise essence and pan juices, whisked over a water bath while butter is added a teaspoon at a time, seasoned with parsley and spinach coloring. Served with roast meat and poultry.

Warm béarnaise sauce: egg yolks are whisked thick with béarnaise essence, parsley and broth, warmed in a water bath while whisking constantly, and cold butter is whisked in a teaspoon at a time. It must be stirred until serving and left uncovered.