A Bit of the Sea in Martha Stewarts Bearnaise

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READY IN: 18mins
Recipe by LilacMamma

Bearnaise with crab and shrimp

Ingredients Nutrition

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.

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