What sets this sauce apart from ordinary béarnaise sauce?

It is made exactly like a light béarnaise sauce, but with 4 tablespoons of tomato purée added, plus paprika and salt to taste.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 349.

How long does the sauce take?

About 25 minutes, and the recipe is intended for 4 servings.

What should I watch out for when making it?

As with all egg sauces: keep the heat low and whisk steadily, so the egg mixture does not separate or curdle. Season with paprika and salt at the end.

Béarnaise Sauce with Tomatoes

Name: Béarnaise Sauce with Tomatoes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs egg yolks; 2 tbsp béarnaise essence; 2 tbsp pan juices (meat drippings); 125 g butter; 1 tsp finely chopped parsley; 4 tbsp tomato purée; paprika (to taste); salt (to taste)

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

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 349 (falt i det fri)

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About the dish

A variation of Erken's light béarnaise sauce, with tomato purée and paprika added – known in the French tradition as sauce Choron.

How to make it

1
Make the béarnaise sauce
Stir the egg yolks thick with the béarnaise essence and pan juices, set the bowl over a water bath, and whisk in the butter a little at a time until the sauce is thick. Stir in the parsley.
2
Add tomato
Stir in the tomato purée and season to taste with paprika and salt.

Changes from the original

The base recipe (light béarnaise sauce) is written out in the ingredient list so that the recipe can be followed on its own. Measures are modernized.

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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Frequently asked questions

What sets this sauce apart from ordinary béarnaise sauce?: It is made exactly like a light béarnaise sauce, but with 4 tablespoons of tomato purée added, plus paprika and salt to taste.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 349.
How long does the sauce take?: About 25 minutes, and the recipe is intended for 4 servings.
What should I watch out for when making it?: As with all egg sauces: keep the heat low and whisk steadily, so the egg mixture does not separate or curdle. Season with paprika and salt at the end.

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