In this video, discover Martha Stewart's dish for the derivative of hollandaise, one of the five French mom sauces. Bearnaise, a traditional French sauce made from a reduction of vinegar and red wine and thickened with egg yolks and butter, has a smooth, velvety consistency and is paradise served with a grilled steak.
#MarthaStewart #Recipe #Food #French #Béarnaise #Sauce
Get the dish at:
00:00 Introduction
1:11 How to Make Champagne Decrease
1:44 Beginning the Sauce With Eggs
2:35 How to Include Butter
5:00 How to Include Decrease
5:36 Outcome
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How to Make Martha Stewart's Béarnaise Sauce|Martha's Cooking School|Martha Stewart
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Get the recipe at: https://www.marthastewart.com/1142035/bearnaise-sauce
The written recipe seems massively different than what’s done in the video…
Well done Martha . Lol
Interesting preparation. I would have added the gastric to the emulsion for more texture. It’s a tad thin for my taste.
Wow amazing looks too yummy
One of my favorite sauces as well.
Hi there 👋 how’re you doing today?
Hello from LidiaStyle!👍😍🌷🌷🌷
Bearnaise soup?
She says not to cook the yolks into a sabayon but that is exactly what you need to do for the thickened texture. Poor and frankly incorrect technique from Martha in this recipe.
From where do u buy the cookware?
The beast chef llove har too much
Love from Pakistan to Martha🇵🇰
Never seen it prepared like that. Definitely too thin
How nice to see Martha in her kitchen once again
Favorite sauces as well..
That bearnaise is too thin. You should have added the reduction to the egg yolks and whisked it up to a sabayonne first, before adding the butter. Also, classically, you clarify the butter first to remove the milk solids.
I wondered that! Thank you. It does look v thick
Clarified butter works better Martha.
Too thin. Add butter after clarifying. Little more heat. You were almost there. 👍
Doesn’t seem like she cooked eggs enough, made more of a buerre blanc sauce. & why not use the reduced herbs??
Martha the goat 🐐
Is it safe to eat uncooked yolk? I want to try but still doubting on that.