Martha Stewart's Bearnaise Sauce

Bearnaise sauce is an easy sauce to make and adds flavor and tanginess to any dish.

This creamy sauce pairs well with beef, fish, and poultry.

This sauce is high in calories and fat due to the use of butter and eggs.

While this sauce may not have any specific health benefits, it can be enjoyed in moderation as part of a balanced and healthy diet.

	2 tablespoons tarragon vinegar
	2 tablespoons dry white wine
	1/4 cup very finely chopped shallot
	1/4 teaspoon ground black pepper , more if desired
	1 tablespoon finely chopped tarragon leaf
	3 large egg yolks
	1 tablespoon water
	1/2 - 3/4 cup unsalted butter , very soft ( I 've always used 1 1/2 sticks )
	coarse salt
	pepper , if desired
	lemon juice , if desired

1.	In a small saucepan, heat tarragon vinegar, white wine, shallot, black pepper, and tarragon leaves over medium heat.
2.	Cook until the mixture is reduced to about 1 tablespoon, and then remove from heat.
3.	In a separate mixing bowl, whisk together the egg yolks and 1 tablespoon of water until the mixture is light and frothy.
4.	Place the mixing bowl over a saucepan filled with simmering water, and whisk constantly for about 3 minutes until mixture has thickened.
5.	Gradually add the soft butter, one tablespoon at a time, whisking until fully incorporated before adding the next.
6.	Continue whisking until sauce thickens and reaches the desired consistency.
7.	Season to taste with salt, pepper, and lemon juice, if desired.

Martha Stewart’s Bearnaise Sauce