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Martha Stewart Bearnaise Sauce Recipe

Martha Stewart Bearnaise Sauce Recipe

Do you love a rich, creamy sauce? The Martha Stewart Bearnaise Sauce Recipe is perfect for you. This sauce tastes amazing on a juicy steak.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine American
Servings 4
Calories 180 kcal

Equipment

  • Small saucepan
  • Whisk
  • Heatproof Bowl
  • Measuring Spoons
  • Fine mesh strainer

Ingredients
  

  • 1 cup UNSALTED BUTTER
  • 3 large EGG YOLKS
  • 1/4 cup WHITE WINE VINEGAR
  • 2 tbsp FRESH TARRAGON
  • 1 tbsp MINCED SHALLOTS
  • 1/4 tsp BLACK PEPPER
  • 1 pinch SALT

Instructions
 

  • Combine vinegar, shallots, and tarragon in a pan. Place it over medium heat on the stove. Let the liquid reduce to one tablespoon.
  • Strain the mixture into a small bowl. Press on the shallots to get flavor. Discard the solids left in the strainer.
  • Set up a double boiler on the stove. Put egg yolks in the top bowl. Add the warm vinegar reduction to the yolks.
  • Whisk the yolks and vinegar constantly. Do not let the eggs get too hot. They should become thick and very pale.
  • Slowly drizzle in the melted warm butter. Keep whisking quickly as you pour it. The sauce will begin to look glossy.
  • Remove the bowl from the heat source. Add a pinch of salt and pepper. Stir in more fresh tarragon if you like.

Notes

  • Use room temperature egg yolks for better blending.
  • Whisk very fast to prevent the eggs from scrambling.
  • Keep the water at a very low simmer.
  • Pour the butter in a very thin stream.
  • Serve the sauce immediately while it is warm.
  • If it gets too thick, add warm water.
  • Use fresh herbs for the most vibrant flavor.
Keyword Martha Stewart Bearnaise Sauce Recipe