Martha Stewart's Bearnaise Sauce

Submitted by glynn117

"I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made!"

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 1 cup

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

directions

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.

Reviews

[JimmyB33305]

This is a great recipe - and really not that hard at all. I had no trouble with the emulsification, in fact i was worried about it based on other reviews, but it came together much easier than i expected. Great flavor - served over pan seared beef tenderloin. After cooking the beef, i added mushrooms, shallots, and a pinch of remaining tarragon to the pan - then deglazed with white wine and a bit of beef stock. With roasted Brussels sprouts on the side - all the flavors came together so nicely. Will definitely make again (after 2 or 3 extra trips to the gym - but it's worth it).

 

[St D.]

Brilliant! I agree with one reviewer that I would use slightly less shallots or perhaps I just packed them in the measuring cup a bit too much. I also lost the consistency but a bit of thick cream and a hand blender and it was even better than before. The cream makes it slightly less rich and a beautiful smooth consistency. Worth trying, especially if you need to dilute the flavours at all. Beautiful with fresh Scottish salmon!

 

[georgie4455]

This is a GREAT recipe! I had never made this sauce before and it turned out beautifully! There is a lot of whisking but well worth the effort for the end result! It was so tasty and melted in my mouth when I ate it with the steaks. I have even documented and have written about it on my blog. http://ohsoyumm.blogspot.com/2013/06/melt-in-your-mouth-food.html

 

[c.mac.coit]

Labor intensive but well worth the aching arm after 20 minutes of continuous whisking. The next time I make this (which will likely be immediately after all leftovers have been devoured) I would use half the amount of shallots because I prefer a smoother sauce. Instead of lemon juice, I added another half tablespoon of tarragon vinegar at the beginning - sublime. Serving this recipe with haricot vert, filet mignon and wild rice, I will be feeling much like a domestic goddess for the rest of the week. Highly recommend.

 

[rosslare]

Excellent! Love the tarragon vinegar in this sauce. Goes so well on a fillet steak and roasted potatoes, or french fries.