A Bit of the Sea in Martha Stewarts Bearnaise |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Bearnaise with crab and shrimp Ingredients:
2/3 cup white wine vinegar |
1 tablespoon tarragon vinegar |
4 large egg yolks |
3/4 cup cold unsalted butter, cut into pieces |
1 (4 ounce) can crab |
1 (4 ounce) can cold water baby shrimp |
3 tablespoons dry white wine |
1/2 cup finely chopped shallot |
1/4 teaspoon ground black pepper |
1 tablespoon finely chopped tarragon leaf |
2 tablespoons water |
coarse salt |
4 lemons |
Directions:
1. 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.
2. Add egg yolks and 2 tablespoons water. Cook, over low heat, whisking constantly, until mixture thickens and forms thick ribbons, 3 to 4 minutes.
3. Stir in wine, crab and shrimp for another 2 minutes.
4. 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 then stir in fresh squeezed lemon juice. 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.
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