Bearnaise Sauce

Martha's version of this classic French sauce is adapted from one chef Kerry Simon made for her.

  • Yield: Makes 2 cups

Source: Martha Stewart's Cooking School


  • 2 shallots, finely chopped (1/4 cup)
  • 1/2 cup white wine
  • 1/2 cup champagne vinegar
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh tarragon
  • Salt and freshly ground pepper
  • 3 large egg yolks
  • 1 to 2 tablespoons warm water
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1 1/2 teaspoons chopped fresh chervil


  1. Combine shallots, wine, vinegar, 1 tablespoon tarragon, and 2 pinches pepper in a small saucepan set over a pot of simmering water. Cook until mixture is reduced to about 2 tablespoons. Set aside to cool.

  2. 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. Add chervil and the remaining 1 1/2 teaspoons tarragon and cook until the mixture thickens and increases in volume.

  3. Pour the cooled shallot mixture through a sieve into the thickened sauce, discarding solids. Season with salt and pepper, and stir to combine.


Be the first to comment!