CookEat Recipe

Sauce Remi

Name: Sauce Remi
Ingredients: 4 Shallot — No34 component: Shallots, finely chopped; 1 Branch Tarragon — No34 component: Fresh tarragon branch, chopped; 2 Tablespoon White wine vinegar — No34 component: White-wine vinegar; source unit: tablespoon; 1 Teaspoon White pepper — ONE teaspoon crushed WHITE pepper selected for the reduction, not the unselected black alternative.; 2 Pasteurized egg yolk — No34 component: Pasteurized egg yolks, modern adaptation; 71 Gramme Butter — No34 component: Butter, melted; source unit: gramme; 0.25 Teaspoon Salt — No34 component: Salt, estimated from one saltspoon; source unit: teaspoon; 0.125 Teaspoon Cayenne pepper — No34 component: Cayenne, estimated from half saltspoon; source unit: teaspoon; 0.5 Teaspoon Parsley — No34 component: Parsley, chopped; source unit: teaspoon; 0.5 Teaspoon Mint — Very fresh mint leaves, freshly chopped; source unit: teaspoon; 6 Green olive — SIX plain READY-TO-EAT green olives, pitted then SLICED; sixwholeolives before slicing, not sixslices.

Bearnaise sauce finished with fresh mint and pitted olives. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1356. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use white pepper, white-wine vinegar and pasteurized yolk equivalents for the full base sauce. Gently mix in fresh chopped mint and six pitted sliced ready-to-eat green olives, without a new boiling step. Serve promptly under the existing egg-sauce handling route. Limites : Olive size, final sauce output, emulsion stability and holding interval remain unknown. Six olives means six whole fruits before slicing, not six slices; no finished quantity or taste equivalence is certified.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

4 ShallotNo34 component: Shallots, finely chopped
1 Branch TarragonNo34 component: Fresh tarragon branch, chopped
2 Tablespoon White wine vinegarNo34 component: White-wine vinegar; source unit: tablespoon
1 Teaspoon White pepperONE teaspoon crushed WHITE pepper selected for the reduction, not the unselected black alternative.
2 Pasteurized egg yolkNo34 component: Pasteurized egg yolks, modern adaptation
71 Gramme approximately 2 and one half ouncesButterNo34 component: Butter, melted; source unit: gramme
0.25 Teaspoon SaltNo34 component: Salt, estimated from one saltspoon; source unit: teaspoon
0.125 Teaspoon Cayenne pepperNo34 component: Cayenne, estimated from half saltspoon; source unit: teaspoon
0.5 Teaspoon ParsleyNo34 component: Parsley, chopped; source unit: teaspoon
0.5 Teaspoon MintVery fresh mint leaves, freshly chopped; source unit: teaspoon
6 Green oliveSIX plain READY-TO-EAT green olives, pitted then SLICED; sixwholeolives before slicing, not sixslices.

Method

Steps

Step 1
Slowly reduce FOUR finely chopped shallots, ONE chopped tarragon branch, TWO tablespoons WHITE-WINE VINEGAR and ONE teaspoon crushed WHITE pepper to about HALF their observed quantity. Press through a clean fine strainer into a small saucepan.
Step 2
Off direct high heat, add TWO ready-to-eat pasteurized yolk equivalents and whisk continuously FOUR minutes without boiling. Gradually whisk in 71 g HOT MELTED butter until emulsified. Season with provisional QUARTER teaspoon salt and EIGHTH teaspoon cayenne, whisk ONE further minute, then mix in HALF teaspoon chopped parsley.
Step 3
Gently stir HALF teaspoon very fresh finely chopped mint leaves and SIX pitted SLICED ready-to-eat green olives into ALL the finished sauce. No extra heating is prescribed. Use promptly as required, without importing another meal or fixed finished quantity.

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