{"id":6782,"slug":"quick-bearnaise-sauce","title":"Quick Bearnaise Sauce","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the yolks of four eggs","four tablespoons of oil","four of water","a cup of boiling water","minced onion","capers","olives","pickles","parsley","a little tarragon vinegar"],"ingredients_norm":["egg yolk","oil","water","boiling water","onion","caper","olive","pickle","parsley","little tarragon vinegar"],"steps":["Beat the yolks of four eggs with four tablespoons of oil and four of water.","Add a cup of boiling water and cook slowly until thick and smooth.","Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar."],"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:w15:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"51dfb7c8885f7176147a141afe66dd6cf67589a80571cf582b01c559779d1e1f","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/quick-bearnaise-sauce"}