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Warm Béarnaise Sauce

Warm béarnaise sauce: egg yolks are whisked thick with béarnaise essence, parsley and broth, warmed in a water bath while whisking constantly, and cold butter is whisked in a teaspoon at a time. It must be stirred until serving and left uncovered.

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

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About the dish

Erken's warm béarnaise is whisked in an enameled pot over a water bath. The sauce must be stirred right up to serving and left uncovered, or it will separate.

How to make it

  1. 1

    Whisk the egg yolks

    Whisk the egg yolks thick in an enameled pot, and add the béarnaise essence, parsley, and bouillon.

  2. 2

    Water bath

    Set the pot down into a larger pot of boiling water and whisk without stopping until the sauce is hot.

  3. 3

    Add the butter

    Add the cold butter a teaspoon at a time, whisking constantly.

  4. 4

    Serve

    Keep stirring the sauce right up until it is used. Do not put a lid on.

Changes from the original

The amount of broth is missing in the printed source (OCR) and is therefore given without a measure — reckon on about ½ dl. Measurements are otherwise modernized and the method split into steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 349) → Modernised~81% of the text changedremovedadded
3 eggeblommer stk eggeplommer. 1 spiseske béarnaiseessens ss bearnaiseessens. 1 dessertske ts finhakket persille … del. (originalen: 1 dessertskje). dl sterk buljong (mengden mangler i originalen, ca. ½ dl). 100 gr. smør. I emaljeret gryte vispes eggeblommerne, til de er tykke, tilsættes essens, g smør (kaldt, i små biter). Visp eggeplommene tykke i en emaljert kjele, og tilsett bearnaiseessens, persille og buljong. Gryten sættes op buljong.. Sett kjelen ned i en anden gryte, hvor der er større kjele med kokende vand; vispes vann og visp uten ophør, opphold til sausen er varm; da tilsættes varm.. Tilsett det kolde smør kalde smøret teskje for teskje under stadig visping.. Rør i teskevis. Sausen maa røres i, sausen helt til den skal brukes; der maa brukes. Legg ikke lægges lok lokk over.

Note on Modernised

Mengden buljong mangler i den trykte kilden (OCR), og er derfor oppgitt uten mål – regn med ca. ½ dl. Mål er ellers modernisert og fremgangsmåten delt i trinn.

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Frequently asked questions

Why should the sauce be made in a water bath?
Because the egg yolks set at too high a heat. The pot with egg yolks, essence, parsley, and bouillon is set into another pot of boiling water, and you whisk without stopping until the sauce is hot.
How do I add the butter?
The butter (100 g) should be cold and added a teaspoon at a time while whisking, once the sauce has become hot.
Can the sauce sit and wait until serving?
It must be stirred right up until it is used, and you must not put a lid on the pot — that makes it separate more easily or lets condensation form.
What is béarnaise essence in this 1914 recipe?
It is a tart, spiced essence (a vinegar reduction) that gives the sauce its characteristic flavor; here 1 tablespoon is used together with finely chopped parsley and a little strong bouillon.

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