KERRY'S BEARNAISE SAUCE
Kerry Simon, executive chef at Jean-Georges; Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often served as an accompaniment to steak. Because of its acidic ingredients, Bearnaise sauce cannot be cooked.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 cup
Number Of Ingredients 9
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.
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John Magriplis
[email protected]This sauce was a complete disaster. It was too runny, too bland, and it curdled when I added it to my steak. I will never be making this recipe again.
Bro Bro
[email protected]I followed the recipe exactly, but my sauce turned out lumpy. I'm not sure what I did wrong.
Adegbuyi Harike Ade
[email protected]This sauce was a bit bland for my taste. I think I'll try adding some more herbs and spices next time.
Joy Id e6jhen
[email protected]This sauce was a bit too rich for me, but it was still good. I think I'll try using a different type of butter next time.
AsterAsteroid
[email protected]I had some trouble getting the sauce to emulsify, but I eventually got it to work. The end result was a delicious and flavorful sauce that was perfect for my steak.
George Wade
[email protected]This sauce was a bit too runny for my taste, but the flavor was still good. I think I'll try adding a little more butter next time.
DMFC
[email protected]This is the best béarnaise sauce I've ever had. It's so rich and creamy, and it has the perfect amount of tang. I've already made it twice, and I'm sure I'll be making it again soon.
Touqeer Khan
[email protected]I was a bit skeptical about making my own béarnaise sauce, but this recipe made it so easy. It turned out perfectly, and it was so delicious. I'll definitely be making it again.
Annalicia Martinez
[email protected]This sauce is amazing! I made it for my family last night, and they all loved it. It's so creamy and flavorful, and it goes perfectly with steak.
Mamarina Dawa
[email protected]I've tried many béarnaise sauce recipes, but this one is by far the best. It's so easy to make, and the results are always perfect. I love using it on steak, fish, and vegetables.
Khalid Iqbal
[email protected]This béarnaise sauce was a hit at my last dinner party! It was rich, creamy, and flavorful, with the perfect balance of tang and acidity. My guests raved about it, and I'm sure I'll be making it again soon.