How to Make Martha Stewart's Béarnaise Sauce | Martha's Cooking School | Martha Stewart

Make a reduction of 1/2 cup white wine and 1/2 cup champagne vinegar with 2 teaspoons cracked black peppercorns and 1/4 cup finely minced shallots and 1 1/2 teaspoons finely chopped tarragon leaves.

Bring the mixture to a boil and reduce to 2 tablespoons, then let it cool.

In a glass bowl over simmering water (bain-marie), whisk together 3 egg yolks and 1 to 2 tablespoons of hot water.

Slowly incorporate 2 sticks of butter (1/2 pound) into the egg yolk mixture while maintaining a slight simmer to emulsify the sauce without cooking the yolks.

Strain the cooled reduction into the emulsified sauce.

Stir in 1 1/2 teaspoons chopped chervil and 1 tablespoon chopped tarragon.

Serve the Béarnaise sauce alongside grilled steak.

Equipment Needed

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