Reviews (1) Add Rating & Review 118 Ratings 5 star values: 20 4 star values: 22 3 star values: 46 2 star values: 25 1 star values: 5 Martha Stewart Member Rating: Unrated 06/14/2014 Really strong vinegar taste. I think next time I will use more egg yolks (perhaps mine were too small), and a bit more butter, while cutting back the vinegar by a tablespoon or so. Well written step-by-step instructions, though.
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Gallery Bearnaise Sauce Recipe Summary prep: 10 mins total: 15 mins Servings: 8
Ingredients Ingredient Checklist 2/3 cup white-wine vinegar 1 shallot, minced 1 1/2 teaspoons dried tarragon 4 large egg yolks 1/2 cup (1 stick) cold unsalted butter, cut into pieces Coarse salt
Gallery Bearnaise Sauce
Recipe Summary prep: 10 mins total: 15 mins Servings: 8
Gallery
Bearnaise Sauce
Bearnaise Sauce
Bearnaise Sauce
Recipe Summary prep: 10 mins total: 15 mins Servings: 8
Recipe Summary
prep: 10 mins total: 15 mins
Servings: 8
prep: 10 mins
total: 15 mins
prep:
10 mins
total:
15 mins
Servings: 8
8
Ingredients
Ingredients
- 2/3 cup white-wine vinegar 1 shallot, minced 1 1/2 teaspoons dried tarragon 4 large egg yolks 1/2 cup (1 stick) cold unsalted butter, cut into pieces Coarse salt
Directions
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.
Add egg yolks and 2 tablespoons water. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.
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. 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.
Reviews (1)
Add Rating & Review 118 Ratings 5 star values: 20 4 star values: 22 3 star values: 46 2 star values: 25 1 star values: 5
Martha Stewart Member Rating: Unrated 06/14/2014 Really strong vinegar taste. I think next time I will use more egg yolks (perhaps mine were too small), and a bit more butter, while cutting back the vinegar by a tablespoon or so. Well written step-by-step instructions, though.
Reviews (1)
Add Rating & Review 118 Ratings 5 star values: 20 4 star values: 22 3 star values: 46 2 star values: 25 1 star values: 5
Add Rating & Review
118 Ratings 5 star values: 20 4 star values: 22 3 star values: 46 2 star values: 25 1 star values: 5
118 Ratings 5 star values: 20 4 star values: 22 3 star values: 46 2 star values: 25 1 star values: 5
118 Ratings 5 star values: 20 4 star values: 22 3 star values: 46 2 star values: 25 1 star values: 5
5 star values: 20 4 star values: 22 3 star values: 46 2 star values: 25 1 star values: 5
Martha Stewart Member Rating: Unrated 06/14/2014 Really strong vinegar taste. I think next time I will use more egg yolks (perhaps mine were too small), and a bit more butter, while cutting back the vinegar by a tablespoon or so. Well written step-by-step instructions, though.Martha Stewart Member
Rating: Unrated 06/14/2014
Really strong vinegar taste. I think next time I will use more egg yolks (perhaps mine were too small), and a bit more butter, while cutting back the vinegar by a tablespoon or so. Well written step-by-step instructions, though.
Rating: Unrated
All Reviews for Bearnaise Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bearnaise Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
