Food & Cooking Recipes Quick & Easy Recipes Bearnaise Sauce 3.2 (118) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 8, 2021 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 15 mins Servings: 8 Bearnaise sauce must be kept at a constant temperature. Make it no more than 20 minutes before serving; keep warm near stove. Ingredients ⅔ cup white-wine vinegar 1 shallot, minced 1 ½ teaspoons dried tarragon 4 large egg yolks ½ cup (1 stick) cold unsalted butter, cut into pieces Coarse salt Directions In a small saucepan, bring vinegar, shallot, and tarragon to a boil. Cook until liquid has reduced to 2 tablespoons, about 4 minutes. Strain through a fine mesh sieve. Rinse out saucepan, and return strained vinegar. Add egg yolks and 2 tablespoons water. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes. Whisk in butter, if sauce gets too hot (it starts to bubble), remove from heat and whisk in a piece of butter. Continue whisking until all the butter has been absorbed, about 3 minutes. Remove from heat and immediately transfer to a bowl to stop further cooking. Season with salt. Use immediately, or keep warm over a pan of barely simmering water. Print