Microwave Bearnaise

[Prev: Razor Sharp Knives | Next: Sourdough FAQs ] Created 6/11/95 by darrell.web4 (at) telus.net (Darrell Greenwood)

Microwave Bearnaise

An original recipe.

Chop shallots finely and place in pyrex 8 ounce measuring cup with wine, vinegar, tarragon, several hefty grinds of black pepper and 1/2 tsp butter (the butter prevents boil over).

Microwave on high until reduced by 1/2 (2-3 minutes). Remove from microwave.

Microwave butter in a second pyrex measuring cup for about 1 minute or until liquid.

Meantime in the first measuring cup add 2 egg yolks and mix.

Now pour melted butter slowly into mixture, stirring vigorously with a fork.

Microwave in 5-10 second bursts, removing and stirring vigorously with a fork for around 30 seconds after each burst, until consistency thickens. (The Bearnaise will be about 130-140 F at this point. This will be after microwaving for a total of about 20 to 40 seconds depending on the initial temperature of the mixture).

Ingredients are not particularly critical and can be varied by about a factor of 2 to taste.

If you over-microwave at the end and the sauce gets very thick and hot it will probably separate within 30 to 60 seconds unless you add a chunk of cold butter. If it has separated a small dash of cream and beating vigorously may rescue.

Lovely with steak and roast beef.

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This page was last updated on Tue, Aug 3, 2010 at 7:52:50 PM.

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