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.
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.
Salmonella from raw eggs is very, very rare. You can buy pasteurized eggs or pasteurize your own. 135 F, preferably with an immersion circulator, for 75 minutes.
Hello Martha. Im sure you're a good cook but this is a failed baernaise. A bearnaise is a sabayon base, which is slowcooked eggs. You cannot do a bearnaise with raw egg yolks, no way its gonna work. This is why your sauce is really liquid, compare to what it is suppose to be. I suggest you watch some video to understand the mechanic of this sauce.
am I the only one here that this is NOT a proper Bearnaise ?? If someone did this as an exam piece at a culinary school the score would not be too high!
Ależ tej istocie nie zależy na zdrowiu ludzi! Ochydnie pokazała co powinno się stać z ludźmi, którzy nie przyjęli preparatu, wiadomo jakiego! Jestem tutaj tylko aby wyrazić swój protest!
Get the recipe at: www.marthastewart.com/1142035/bearnaise-sauce
The written recipe seems massively different than what's done in the video...
How nice to see Martha in her kitchen once again
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.
Wow amazing looks too yummy
One of my favorite sauces as well.
Hi there 👋 how're you doing today?
Well done Martha . Lol
Favorite sauces as well..
Interesting preparation. I would have added the gastric to the emulsion for more texture. It's a tad thin for my taste.
Love from Pakistan to Martha🇵🇰
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.
Hello from LidiaStyle!👍😍🌷🌷🌷
I'm nervous about the raw eggs because of salmonella. Any suggestions? But Martha gives great directions as always. It looks delicious.
Salmonella from raw eggs is very, very rare. You can buy pasteurized eggs or pasteurize your own. 135 F, preferably with an immersion circulator, for 75 minutes.
Ok, thank you. It looks like such a good recipe and not too complicated to try.
Never seen it prepared like that. Definitely too thin
From where do u buy the cookware?
The beast chef llove har too much
Clarified butter works better Martha.
Tarragon gives me headaches--- suggestions for a substitution?
None. It is essential in béarnaise.
Too thin. Add butter after clarifying. Little more heat. You were almost there. 👍
Too bad Jacques Pepin wasn't invited. He would of loved this.
What was that noise at 6:00?! 😅. Sorry but it sounded fishy…
Hello Martha. Im sure you're a good cook but this is a failed baernaise. A bearnaise is a sabayon base, which is slowcooked eggs. You cannot do a bearnaise with raw egg yolks, no way its gonna work. This is why your sauce is really liquid, compare to what it is suppose to be. I suggest you watch some video to understand the mechanic of this sauce.
am I the only one here that this is NOT a proper Bearnaise ?? If someone did this as an exam piece at a culinary school the score would not be too high!
Sugar free please! Sugar is an addictive toxic ingredient.
Lol
Ależ tej istocie nie zależy na zdrowiu ludzi! Ochydnie pokazała co powinno się stać z ludźmi, którzy nie przyjęli preparatu, wiadomo jakiego! Jestem tutaj tylko aby wyrazić swój protest!
So is crack