Bearnaise Sauce with Julia Child ⎢Martha Stewart

Julia has added one shallot well that's about a tablespoon of chot a little butter and a little butter just to cook it with okay so how much um Teragon vinegar about 3 or 4 tablespoons of Tagan Viner a little white wine and we want to reduce that down to about a tablespoon oh really so you have to really bring it to a boil the barade sauce is is really just like a holidays the holidays has lemon in it and the barones is a strong reduction of Tagan and vinegar put some Tagan in it Jack we need that chopped up okay uh yes you have those Bays whereby you have orz sauce your HZ sauce become a Bayon with Paragon shallot vinegar I love in the Bayon sauce if you put two or 3 tablespoon of a reduced tomato sauce it become a sace CH if you do it with the orange juice it become a mes and so forth if you lovely with asparagus with when it's orange I love it with the orange yes yes yeah you want me to break your eggs with three egg yolks I think enough I think that's reduced enough don't you sh yeah I think it's just about Co it off in there and then we'll put the egg yolk and it thicken it we separate the egg yolk no and you separate the egg yolk like this those are pretty eggs aren't they yeah and you really remove everything including the chalaza you know that thing on the side impecably clean fingers which are okay to use okay all right beat it up Martha you want me to beat it up okay I'll beat it [Music] beater now we want to cook it overheat into this this you may need a little more you put a little water in a little bit you need about 2 or 3 tablespoon of water yeah it takes about 3 4 minutes okay but this is where you do not want to scramble the eggs right but very carefully I like to do it on a on a fire relatively hot and move it out of the the fire put it back move it out put it back you want to do this until you can really see yeah you have to be able to see the streak in between yeah it have to cook put your fing Nightmare and a Cook's dream to be standing between these two that's good that's you're doing good you're doing very very good but I like the show you something you want to go like that you want more foam no with that but with the palm of your hand you know okay you drive it yeah because that's where it's really you yeah see that really is and when it sticks in the whip sticks seeti really done it's so beautiful I want to put the butter I will add spoon not okay but you don't not too much at the time that's all right you wait till each addition is absorbed before adding the next that's very I think I know that from Julia Child mastering the art of French cooking one this that thickness now that's lovely it would be thicker if we had done it with clarified butter but this is the right thickness for the I think it's very more tender too I think yeah

Channel: Martha Stewart

Views: 611,338

Keywords: Martha Stewart, Julia Child, classic bearnaise sauce, chef Jacques Pepin, cooking, Food, Chef (Profession)

Id: g-GrNAGL6-0

Length: 3min 17sec (197 seconds)

Published: Fri Aug 10 2012