A Bit of the Sea in Martha Stewarts Bearnaise

Submitted by LilacMamma

"Bearnaise with crab and shrimp"

 

• Ready In: 18mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 2⁄3 cup white wine vinegar
• 1 tablespoon tarragon vinegar
• 4 large egg yolks
• 3⁄4 cup cold unsalted butter, cut into pieces
• 1 (4 ounce) can crab
• 1 (4 ounce) can cold water baby shrimp
• 3 tablespoons dry white wine
• 1⁄2 cup finely chopped shallot
• 1⁄4 teaspoon ground black pepper
• 1 tablespoon finely chopped tarragon leaf
• 2 tablespoons water
• coarse salt
• 4 lemons

directions

1. In a small saucepan, bring vinegar, shallot, and tarragon to a boil. Cook until liquid has reduced to 2 tablespoons, about 4 minutes. Strain through a fine mesh sieve. Rinse out saucepan, and return strained vinegar.
2. Add egg yolks and 2 tablespoons water. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.
3. Stir in wine, crab and shrimp for another 2 minutes.
4. Whisk in butter, if sauce gets too hot (it starts to bubble), remove from heat and whisk in a piece of butter. Continue whisking until all the butter has been absorbed, about 3 minutes then stir in fresh squeezed lemon juice. Remove from heat and immediately transfer to a bowl to stop further cooking. Season with salt. Use immediately, or keep warm over a pan of barely simmering water.