Martha Stewart Béarnaise Sauce

Martha Stewart Béarnaise sauce is a silky, buttery French sauce with white wine, shallots and fresh tarragon that comes together in 30 minutes. Save this classic steak sauce side dish for date night, Sunday dinner or holiday roasts, because it's an easy make-ahead sauce that holds warm.

Add the melted butter to the yolks one drop at a time, whisking the whole while. Pour it in too fast and the sauce splits into a greasy, broken mess.

Martha reduces the wine, vinegar, shallots, tarragon and peppercorns to about 2 tablespoons before they meet the eggs, so the flavor is concentrated and the sauce stays thick. Then she saves part of the tarragon for the very end, which keeps the herb bright and fresh instead of cooked down.

Martha Stewart Béarnaise Sauce

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Course: Side DishCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

270

kcal

Egg yolks are whisked over gentle steam until they hold a trail, then warm butter goes in drop by drop to build a smooth, rich emulsion. A last squeeze of lemon and fresh tarragon lifts the finish.

Ingredients

• 1/2 cup white wine
  

• 2 tablespoons white-wine vinegar
  

• 2 tablespoons finely chopped shallots
  

• 2 tablespoons plus 1 teaspoon freshly chopped tarragon
  

• 3 whole black peppercorns
  

• 12 tablespoons (1 ½ sticks) unsalted butter
  

• 3 large egg yolks
  

• 1/2 teaspoon coarse salt
  

• 1/4 cup boiling water
  

• 1 tablespoon freshly squeezed lemon juice
  

Directions

• Reduce the wine mixture: Combine 1/2 cup white wine, 2 tablespoons white-wine vinegar, 2 tablespoons shallots, 2 tablespoons tarragon and 3 peppercorns in a small saucepan over medium-high heat. Boil until it reduces to about 2 tablespoons.
• Melt the butter: Melt 12 tablespoons unsalted butter in a small saucepan over medium-low heat. Then keep it warm until you need it.
• Whisk the yolks: Put 3 egg yolks in a stainless-steel bowl that fits snugly over a medium saucepan holding 2 inches of boiling water. Whisk the yolks off the heat until they turn pale.
• Add the wine mixture: Whisk in the reduced wine mixture and 1/2 teaspoon coarse salt until smooth. Then add 1/4 cup boiling water gradually, whisking constantly.
• Cook over steam: Set the bowl over the pan of boiling water and turn the heat to its lowest setting. Whisk constantly until the whisk leaves a trail and the sauce starts to hold its shape, then take it off the heat.
• Whisk in the butter: Pour the warm melted butter into a glass measuring cup and add it to the yolks one drop at a time, whisking constantly. Once about a tablespoon is in, you can pour a little faster while still whisking.
• Season and finish: When all the butter is in, adjust the seasoning with 1 tablespoon lemon juice. Then stir in the remaining 1 teaspoon tarragon.
• Hold until serving: If you aren't serving right away, set the pan over a pot of simmering water that is off the heat, or in a warm spot on the stove, for up to 1 hour. You can also keep it up to 3 hours in a clean thermos warmed with hot, not boiling, water.

Tools for this recipe

• OXO 11-inch balloon whisk, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What do I serve Béarnaise sauce with?

Martha likes it with pan-seared or grilled steak, but it also works on grilled fish and grilled vegetables. I find it especially good spooned over asparagus, since the tarragon and lemon cut through the butter.

How long can I keep Béarnaise warm before serving?

Set the pan over a pot of simmering water that is off the heat, or in a warm spot on the stove, for up to 1 hour. For longer, a clean thermos warmed with hot but not boiling water holds it for up to 3 hours.

Can I make Béarnaise sauce ahead of time?

Yes, but only in the warm-holding way above, because it's an egg and butter emulsion. Chilling it in the fridge tends to make it separate and turn greasy, so I wouldn't count on reheating it.

Do I need a copper bowl to whisk the yolks?

No, a stainless-steel bowl works just as well. What matters is that it fits snugly over the saucepan so steam gently heats the yolks without letting the bowl touch the water.

What's the most common mistake with Béarnaise?

Adding the butter too quickly is the usual culprit, because the yolks can't absorb it fast enough and the sauce breaks. Start with single drops, and only speed up after about a tablespoon is whisked in.