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Egg sauces

4 recipes · Sauces

4 egg sauces recipes from the “Big Cookbook,” in the sauces category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Béarnaise Sauce with Tomatoes

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

  • Hollandaise Sauce I (sauce hollandaise)

    Hollandaise I from Erken (1914), a stable flour-thickened hollandaise: butter, egg yolks and asparagus or fish stock whisked into a flour base, warmed.

  • Light Béarnaise Sauce (sauce béarnaise)

    Light béarnaise sauce from Erken (1914): egg yolks whisked over a water bath with béarnaise essence, butter added by the teaspoon. For roast meat.

  • Warm Béarnaise Sauce

    Warm béarnaise sauce from Erken (1914): egg yolks whisked with béarnaise essence and parsley in a water bath, cold butter whisked in by the teaspoon.