A Bit Of The Sea In Martha Stewarts Bearnaise

Total Time: 18 mins Preparation Time: 3 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2/3 cup 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 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

Recipe

• 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.