This delicious and creamy Béarnaise sauce, inspired by Martha Stewart, is a classic French favorite that’s perfect for steak, fish, or roasted vegetables. Rich, buttery, and infused with fresh tarragon, it’s surprisingly simple to make at home with everyday ingredients. Whip it up in minutes for a luxurious touch to any meal!
Recipe Ingredients
- ½ cup white wine
- 2 tablespoons white-wine vinegar
- 2 tablespoons finely chopped shallots
- 2 tablespoons plus 1 teaspoon freshly chopped tarragon
- 3 whole black peppercorns
- 12 tablespoons (1 ½ sticks) unsalted butter
- 3 large egg yolks
- ½ teaspoon coarse salt
- ¼ cup boiling water
- 1 tablespoon freshly squeezed lemon juice
How To Make Martha Stewart Bearnaise Sauce
- Reduce the wine mixture: In a small saucepan over medium-high heat, bring the white wine, white-wine vinegar, shallots, 2 tbsp of tarragon, and peppercorns to a boil. Cook until reduced to about 2 tbsp, then remove from heat and strain if desired.
- Melt the butter: In another small saucepan over medium-low heat, melt the butter and keep warm.
- Whisk the egg yolks: In a heatproof bowl (copper or stainless steel), whisk the egg yolks off the heat until they become pale and slightly thickened.
- Incorporate the wine mixture: Add the reduced wine mixture and salt to the yolks, whisking well. Slowly add the boiling water while whisking constantly.
- Cook the sauce: Place the bowl over a saucepan with simmering water (double-boiler method). Reduce heat to low and whisk continuously until the sauce thickens and holds its shape.
- Add the melted butter: Slowly pour the warm melted butter into the yolk mixture, whisking constantly. Start with a few drops, then increase to a thin stream as it emulsifies.
- Finish with seasoning: Once all the butter is incorporated, adjust the seasoning with lemon juice and stir in the remaining 1 tsp of tarragon.
- Serving and storage: Serve immediately or keep warm over a pot of hot (not boiling) water for up to 1 hour. Alternatively, store in a pre-warmed thermos for up to 3 hours.
Recipe Tips
- Use fresh tarragon for the best flavor: Dried tarragon won’t give the same fresh, aromatic taste, so always go for fresh leaves.
- Whisk constantly over low heat: Béarnaise sauce can curdle if the heat is too high. Keep the heat low and whisk without stopping.
- Melt the butter slowly: If the butter is too hot when added to the egg yolks, the sauce might separate. Let it cool slightly before pouring.
- Strain the wine mixture for a smoother sauce: If you prefer a silky texture, strain out the shallots and peppercorns before adding it to the egg yolks.
- Fix a broken sauce easily: If the sauce separates, whisk in a teaspoon of warm water or a fresh egg yolk to bring it back together.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Béarnaise sauce cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 2 days.
- Reheat: Place the sauce in a heatproof bowl over a pan of simmering water (double boiler method). Whisk constantly over low heat until smooth and warm. If the sauce is too thick, add a teaspoon of warm water while whisking.
Nutrition Facts
- Calories:59 kcal
- Total Fat:6.04 g
- Saturated Fat:3.02 g
- Cholesterol:46 mg
- Sodium: 92 mg
- Total Carbohydrate:0.35 g
- Sugars: 0.1 g
- Protein:0.66 g
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Martha Stewart Bearnaise Sauce
Description
This delicious and creamy Béarnaise sauce, inspired by Martha Stewart, is a classic French favorite that’s perfect for steak, fish, or roasted vegetables. Rich, buttery, and infused with fresh tarragon, it’s surprisingly simple to make at home with everyday ingredients. Whip it up in minutes for a luxurious touch to any meal!
Ingredients
Instructions
- Reduce the wine mixture: In a small saucepan over medium-high heat, bring the white wine, white-wine vinegar, shallots, 2 tbsp of tarragon, and peppercorns to a boil. Cook until reduced to about 2 tbsp, then remove from heat and strain if desired.
- Melt the butter: In another small saucepan over medium-low heat, melt the butter and keep warm.
- Whisk the egg yolks: In a heatproof bowl (copper or stainless steel), whisk the egg yolks off the heat until they become pale and slightly thickened.
- Incorporate the wine mixture: Add the reduced wine mixture and salt to the yolks, whisking well. Slowly add the boiling water while whisking constantly.
- Cook the sauce: Place the bowl over a saucepan with simmering water (double-boiler method). Reduce heat to low and whisk continuously until the sauce thickens and holds its shape.
- Add the melted butter: Slowly pour the warm melted butter into the yolk mixture, whisking constantly. Start with a few drops, then increase to a thin stream as it emulsifies.
- Finish with seasoning: Once all the butter is incorporated, adjust the seasoning with lemon juice and stir in the remaining 1 tsp of tarragon.
- Serving and storage: Serve immediately or keep warm over a pot of hot (not boiling) water for up to 1 hour. Alternatively, store in a pre-warmed thermos for up to 3 hours.
Notes
- Use fresh tarragon for the best flavor: Dried tarragon won’t give the same fresh, aromatic taste, so always go for fresh leaves.
- Whisk constantly over low heat: Béarnaise sauce can curdle if the heat is too high. Keep the heat low and whisk without stopping.
- Melt the butter slowly: If the butter is too hot when added to the egg yolks, the sauce might separate. Let it cool slightly before pouring.
- Strain the wine mixture for a smoother sauce: If you prefer a silky texture, strain out the shallots and peppercorns before adding it to the egg yolks.
- Fix a broken sauce easily: If the sauce separates, whisk in a teaspoon of warm water or a fresh egg yolk to bring it back together.
Martha Stewart Bearnaise Sauce