Béarnaise sauce (Sauce Béarnaise) from Mastering the Art of French Cooking, Volume One (page 84) by Julia Child and Louisette Bertholle and Simone Beck

  • shallots
  • dry white wine
  • Show all ingredients...
  • Serves : 1 1/2 cups

  • EYB Comments

    Can substitute dry white vermouth for dry white wine, and green onions for shallots.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Unmolded chicken liver custards (Timbales de foies de volaille)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, and green onions for shallots.

  • babyfork on April 07, 2022

    I followed the first part of the recipe for Bearnaise sauce to make the vinegar/wine/herb reduction. I then followed the recipe for "Hollandaise Sauce Made in the Electric Blender" and subbed 2 tbsp of the Bearnaise reduction for the lemon juice. This emulsified beautifully and was very easy. (As Julia says "the technique is well within the capabilities of an eight-year-old child....") Bon Appétit!

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