Recipe courtesy of Martha Stewart
Total:
55 min
Active:
10 min
Yield:
1 cup
Level:
Intermediate

Ingredients

Directions

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.

Beat the egg yolks with 2 tablespoons water over low heat for about 2 to 3 minutes or until they become thick and foamy. Add the 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.

IDEAS YOU'LL LOVE

Filet Mignon with Blender Bearnaise

Recipe courtesy of Tyler Florence

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Cauliflower Alfredo Sauce

Recipe courtesy of Katie Lee

Marinara Sauce

Recipe courtesy of Ina Garten

Gorgonzola Sauce

Recipe courtesy of Ina Garten

Broiled Halibut with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Crab Cakes with Remoulade Sauce

Recipe courtesy of Wolfgang Puck

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking