Ingredients for Martha Stewart's Bearnaise Sauce
- Tarragon Vinegar
- Dry White Wine
- Shallot
- Ground Black Pepper
- Tarragon Leaf
- 3 large egg yolks
- 1 tablespoon cold water
- Unsalted Butter
- Coarse Salt
- Pepper
- Lemon juice (optional)
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How to Make Martha Stewart's Bearnaise Sauce
- In a small saucepan, combine white wine vinegar, white wine, minced shallot, black pepper, and 1 1/2 teaspoons of fresh tarragon.
- Cook over medium heat, stirring occasionally, until the mixture is reduced to about 1 tablespoon (5-10 minutes).
- In a heatproof bowl (or the saucepan if using a double boiler setup), whisk together the egg yolks and cold water until light and frothy.
- Gradually whisk in the reduced vinegar mixture into the egg yolks a little at a time.
- Place the bowl over a pan of simmering water (double boiler) or set the saucepan over very low heat, ensuring the bottom of the pan does not touch the direct heat source.
- Whisk continuously and vigorously, scraping the bottom and sides of the pan to prevent the eggs from scrambling. The mixture will slowly thicken and become pale yellow.
- Once the sauce has thickened significantly and coats the back of a spoon, remove from the heat.
- Begin adding the softened butter, one tablespoon at a time, whisking constantly until each addition is fully incorporated. Increase the amount of butter added per addition as the emulsion thickens and becomes stable.
- Continue adding butter until all is incorporated and the sauce has reached your desired consistency.
- Season with salt to taste and stir in the remaining 1 1/2 teaspoons of chopped fresh tarragon. Add a few drops of lemon juice if needed for brightness.
- Serve immediately over your favorite dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
2g
Fat
316g
Carbs
3g
