Martha Stewarts Bearnaise Sauce Recipes

Steps:

• Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan.
• Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes.
• Add egg yolks and 1 tablespoon of water to reduced vinegar mixture.
• Whisk until thick and pale, about 2 minutes.
• 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.
• To moderate heat, frequently move pan off burner for a few seconds, then back on.
• As they cook, the eggs will become frothy and increase in volume, then thicken.
• 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.
• By spoonfuls, add soft butter, whisking constantly to incorporate each addition.
• As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed.
• Continue incorporating butter until sauce has thickened to consistency desired.
• Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
• Add a few droplets of lemon juice if necessary.

Steps:

• Fill a medium saucepan with 2 inches water and bring to a boil, then reduce heat so water is barely simmering.
• Off the heat, whisk egg yolks in a heatproof bowl or on top of a double boiler until they become pale. Place over the simmering water. Whisking constantly, cook until the mixture is thick enough to hold a trail from the whisk and begins to hold its shape when drizzled from the whisk, about 3 minutes.
• Whisking constantly, add butter, 1 tablespoon at a time, whisking until each addition is incorporated completely before adding the next. When all the butter has been added, season with lemon juice, salt, cayenne, and black pepper. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
• The sauce is best if used immediately but can sit for about an hour over hot water in a bain-marie or in a Thermos.

Steps:

• Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small pot set over medium heat, and reduce to about 2 tablespoons. Set aside to cool.
• In another saucepan, beat egg yolks with 2 tablespoons water over low heat until they become thick and foamy, 2 to 3 minutes. Add butter, about a tablespoon at a time, whisking until the mixture thickens and increases in volume.
• Add the cooled shallot mixture, chervil, and the remaining tarragon. Season with salt and pepper, and stir to combine.

Steps:

• Place the white wine, white-wine vinegar, shallots, 2 tablespoons tarragon, and the peppercorns in a small saucepan set over medium-high heat. Bring mixture to a boil, and cook until it is reduced to about 2 tablespoons.
• Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
• Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add wine mixture and salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over the medium saucepan of boiling water; reduce heat to lowest setting. Whisking constantly, cook until whisk leaves a trail in the mixture and sauce begins to hold its shape. Remove from heat.
• Pour the warm, melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have added about a tablespoon of the melted butter, you can begin to add it slightly faster, still whisking constantly. Still, be careful: If the butter is added too quickly, the emulsion will be too thin or will "break" (separate).
• Once all of the butter has been added, adjust the seasoning with the lemon juice, and stir in the remaining tarragon. If the bearnaise becomes too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place pan of sauce over a pot of simmering water that has been removed from heat, or in a warm spot on the stove for up to 1 hour. Alternatively, you may store for up to 3 hours in a clean thermos that has been warmed with hot but not boiling water.

Steps:

• Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
• Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Steps:

• In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
• Cool slightly.
• Beat in yolks until smooth.
• Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
• Whisk sauce until it begins to thicken.
• Beat in butter, bit by bit.
• Before serving, add a few drops of lemon juice and parsley.

Steps:

• Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes.
• Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce.

Steps:

• In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
• Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.