Recipe for Bearnaise Sauce
Cook slowly in double boiler 3 yolks, well beaten, with 1 tbsp. water and 1 teasp. butter until eggs begin to thicken, then add, one at a time, 4 tbsps. butter, beating well between each one. Add 1/8 teasp. each salt and paprika, take from heat, and add any of the following seasonings, and serve warm but not hot. For beefsteak add 2 tbsps. tarragon vinegar and 1 tbsp. of minced tarragon, if at hand, and 1 tbsp. parsley, or horseradish, or minced onion and green pepper, cooked until reduced one-half and strained. For turkey or chicken add minced chervil and tarragon vinegar, and blade of mace. For boiled beef or mutton add 1/2 cup tomato pulp or sauce.