Martha Stewart'S Bearnaise Sauce Recipe

Name: Martha Stewart'S Bearnaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons tarragon vinegar; 2 tablespoons dry white wine; 1/4 cup very finely chopped shallot; 1/4 teaspoon ground black pepper, more if desired; 1 tablespoon finely chopped tarragon leaf; 3 large egg yolks; 1 tablespoon water; 1/2 - 3/4 cup unsalted butter, very soft (I've always used 1 1/2 sticks); coarse salt; pepper, if desired; lemon juice, if desired

Servings: persons

2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup very finely chopped shallot
1/4 teaspoon ground black pepper, more if desired
1 tablespoon finely chopped tarragon leaf
3 large egg yolks
1 tablespoon water
1/2 - 3/4 cup unsalted butter, very soft (I've always used 1 1/2 sticks)
coarse salt
pepper, if desired
lemon juice, if desired

1
Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
2
Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
3
Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
4
Whisk until thick and pale, about 2 minutes.
5
Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook.
6
To moderate heat, frequently move pan off burner for a few seconds, then back on.
7
As they cook, the eggs will become frothy and increase in volume, then thicken.
8
When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat.
9
By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
10
As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
11
Continue incorporating butter until sauce has thickened to consistency desired.
12
Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
13
Add a few droplets of lemon juice if necessary.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons tarragon vinegar, 2 tablespoons dry white wine, 1/4 cup very finely chopped shallot, 1/4 teaspoon ground black pepper, more if desired, and more.

Yes, Martha Stewart'S Bearnaise Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Martha Stewart'S Bearnaise Sauce

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