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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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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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