What is cold béarnaise sauce made of?

It is based on a true mayonnaise of 2 egg yolks, with 1 teaspoon béarnaise essence and 1 tablespoon finely chopped parsley added.

How do you mix in the essence?

Stir the béarnaise essence and the parsley into the mayonnaise little by little, so the sauce does not separate.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 349, in the chapter on cold sauces.

How long does it take?

If you have the mayonnaise ready, the mixing itself takes only a few minutes - around 10 minutes in total.

Cold Béarnaise Sauce

Name: Cold Béarnaise Sauce
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs egg yolks (for a true mayonnaise); cooking oil and vinegar (for the mayonnaise); 1 tsp béarnaise essence; 1 tbsp finely chopped parsley

Cold béarnaise sauce: a true mayonnaise of 2 egg yolks seasoned with 1 tsp béarnaise essence and 1 tbsp finely chopped parsley, stirred in little by little.

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

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About the dish

A cold variant of béarnaise, in practice a flavored mayonnaise. Goes well with cold meat and fish.

How to make it

1
Make the mayonnaise
Stir a true mayonnaise from 2 egg yolks with oil and vinegar.
2
Season
Stir the béarnaise essence and the finely chopped parsley into the mayonnaise little by little.

Changes from the original

The ingredients are set up as a list with modern measures; otherwise unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 349) → 1949 (korrekturlest, s. 386)~50% av teksten endretfjernetlagt til

~~Egte mayonnaise~~ Ekte majones av 2 ~~eggeblommer~~ eggeplommer 1 ~~teske~~ teskje béarnaiseessens 1 ~~spiseske~~ spiseskje finhakket persille. ~~Béarnaiseessens~~ Béarnaiseessensen og persillen røres litt efter litt i ~~mayonnaisen.~~ majonesen.

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Frequently asked questions

What is cold béarnaise sauce made of?: It is based on a true mayonnaise of 2 egg yolks, with 1 teaspoon béarnaise essence and 1 tablespoon finely chopped parsley added.
How do you mix in the essence?: Stir the béarnaise essence and the parsley into the mayonnaise little by little, so the sauce does not separate.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 349, in the chapter on cold sauces.
How long does it take?: If you have the mayonnaise ready, the mixing itself takes only a few minutes - around 10 minutes in total.

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