{"id":6781,"slug":"bearnaise-sauce-3","title":"BEARNAISE SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons of vinegar","two tablespoons of water","a slice of onion","the yolks of three eggs","salt","pepper","four tablespoons of butter"],"ingredients_norm":["vinegar","water","onion","egg yolk","salt","pepper","butter"],"steps":["Bring to the boil two tablespoons each of vinegar and water.","Simmer in it for ten minutes a slice of onion.","Take out the onion and add the yolks of three eggs beaten very light.","Take from the fire, add salt and pepper to season, and four tablespoons of butter beaten to a cream, and added slowly."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w15:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7dfbbe1e624f5e409157b17f2cef37c1e9456213dc60bcde02e2b51ee388d0cf","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bearnaise-sauce-3"}