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Light Béarnaise Sauce (sauce béarnaise)

Light béarnaise sauce: egg yolks 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.

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

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About the dish

Erken's version of the classic béarnaise sauce, colored light green with spinach coloring as was the fashion in the fine cooking of the time. Béarnaise essence is a reduced vinegar/wine brine with tarragon and shallot.

How to make it

  1. 1

    Stir the egg yolks

    Stir the egg yolks until sticky in a bowl, and add the béarnaise essence and pan juices.

  2. 2

    Water bath

    Set the bowl over a water bath and whisk constantly while adding the butter a teaspoon at a time.

  3. 3

    Season and color

    When the sauce is thick, stir in the parsley and the spinach coloring. The sauce should take on a nice light green color.

  4. 4

    Serve

    Stir without stopping until the sauce is done and serve at once with roast meat or poultry.

Changes from the original

"2 sky" is interpreted as 2 tablespoons of pan juices. Measures are given in modern units, and the method has been broken into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 349) → Modernisert~84% av teksten endretfjernetlagt til
4 eggeblommer stk eggeplommer. 2 spiseskeer béarnaiseessens ss bearnaiseessens. 2 spiseskeer ss sky (stekesjy). 125 gr. g smør (i små biter). 1 teske ts finhakket persille spinatfarve Eggeblommerne røres seige, tilsættes essensen persille. spinatfarge (grønn farge av presset spinat). Rør eggeplommene seige i en bolle, og skyen. Bollen sættes tilsett bearnaiseessens og sky.. Sett bollen i vandbad, vispes stadig i, mens man tilsætter smørret teskevis. Persillen vannbad og spinat haves i, naar visp hele tiden mens du tilsetter smøret teskje for teskje.. Når sausen er tyk. tykk, rør inn persillen og spinatfargen. Sausen skal røres uavbrutt, til den er færdig. Den skal ha få en pen lysgrøn farve. Sausen anrettes lysegrønn farge.. Rør uavbrutt til stekt kjøt sausen er ferdig og serveres straks til stekt kjøtt eller høns.

Note til Modernisert

«2 sky» er tolket som 2 spiseskjeer sky (stekesjy). Mål er oppgitt i moderne enheter, og fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why should the sauce be made in a water bath?
The egg yolks set easily at too high a heat. A water bath gives even, gentle heat so the sauce thickens without breaking. Whisk without stopping and add the butter (125 g) a teaspoon at a time.
Why is this béarnaise light green?
Because it is colored with spinach coloring (spinach juice) and 1 tsp finely chopped parsley is added. Both parsley and spinach go in only once the sauce is thick, and the result should have a nice light green color.
What is the sauce served with?
According to the recipe it is arranged with roast meat and poultry. It is intended for 4 servings and takes about 25 minutes.
What are béarnaise essence and "sky" in the recipe?
Béarnaise essence is a reduced vinegar reduction with herbs (2 tablespoons), and "sky" is pan juices/stock (2 tablespoons). Both are stirred into the stickily beaten egg yolks before the butter is added.

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