Ingredients
-
2
-
2
-
1/4
-
1/4
-
1
-
3
-
1
-
1/2 - 3/4
-
-
-
-
-
-
-
Directions
Martha Stewart’s Bearnaise Sauce, I got this from Foodnetwork and have made it several times. It is the best Bearnaise Sauce recipe I have ever made!, 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!
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Steps
|
1
Done
|
Combine Vinegar, Wine, Shallots, Black Pepper, and 1 1/2 Teaspoons Tarragon in a Small Saucepan. |
|
2
Done
|
Cook Over Medium Heat Until Reduced to 1 Tablespoon, 5 to 10 Minutes. |
|
3
Done
|
Add Egg Yolks and 1 Tablespoon of Water to Reduced Vinegar Mixture. |
|
4
Done
|
Whisk Until Thick and Pale, About 2 Minutes. |
|
5
Done
|
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
Done
|
to Moderate Heat, Frequently Move Pan Off Burner For a Few Seconds, Then Back On. |
|
7
Done
|
as They Cook, the Eggs Will Become Frothy and Increase in Volume, Then Thicken. |
|
8
Done
|
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
Done
|
by Spoonfuls, Add Soft Butter, Whisking Constantly to Incorporate Each Addition. |
|
10
Done
|
as the Emulsion Forms, Add Butter in Slightly Larger Amounts, Always Whisking Until Fully Absorbed. |
