Bearnaise Sauce II Recipe -
Bearnaise Sauce II Recipe
  • READY IN 10 mins

Bearnaise Sauce II

Recipe by  

"This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish."

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Ingredients Edit and Save

Original recipe makes 0.5 cup Change Servings
  • PREP

    8 mins
  • COOK

    2 mins

    10 mins


  1. Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
  2. Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2005

This a VERY good and extremely easy recipe. It's pretty difficult to mess it up if you follow the recipe. I run the onion, white wine vinegar, lemon juice, egg yolks, and all the spices through my food processor before adding them to the hot butter. Add the cream at the same time. One and a half minutes in the microwave on high is perfect. VERY IMPORTANT - WHIP IT EVERY 30 SECONDS! This will keep it smooth and very creamy. Otherwise the eggs will set and it will be lumpy. If you want it thinner, whip in a small amount of COLD water. I have never had anything but raves for this recipe. Enjoy!

Most Helpful Critical Review
Feb 17, 2004

This is the third time I've tried to make Bearnaise sauce from scratch, the second time in the microwave. Although this turned out the best, it still wasn't very good. It looked terrible. It was lumpy from the egg cooking. Taste was ok. However, I don't think I'll make it again, the little packets at the grocery stores you mix with butter and milk are so much better.

Dec 28, 2006

Worked well, I tripled the recipe. My one criticism is that I think there is a bit too much vinegar in the recipe and next time I will cut that part down a bit.

Aug 10, 2008

Excellent! This was so good and just like a restaurant. I did take others suggestions and cooked the sauce at 30 sec a time then took out of the microwave to stir before cooking again for 30 sec. the texture was perfect, no lumps and I minced the onion so fine in my cuisinart that you hardly noticed them. I served this sauce over asparagus and with Blue Cheese Crsted Filet Mignon with Port Wine Sauce. My DH raved about it and he is picky! Don't be afraid to try it you won't be sorry!

Jun 19, 2005

This recipe is easier than it looks. I have been making it for a couple years. I have substituted milk for cream in a can't really mess it up. I would recommend taking it out of the microwave every 20-30 seconds and whisking it to keep it smooth. Also, stop cooking when it is a little thinner than you want becuase it will continue to thicken afterwards. I always make a double recipe and use the extra on our eggs the next day YUM!

Jul 29, 2009

This recipe turned out really well. I used a chardonnay wine instead of the vinegar, which added great flavor. To ensure the egg doesn't cook, make this recipe on the stove top. That allows you to constantly stir it, and it's still a very fast recipe (probably about 5 minutes).

May 17, 2006

This was very easy and tasty. I would use a little less lemon as it was quite tart. The onions made the sauce a little lumpy in texture. I used sour cream and it worked well.

Jan 08, 2013

This bearnaise sauce was delicious! Chicken Oscar is one of my favorite dishes, but this was my first time making the bearnaise from scratch...and I will never go back to the packaged bearnaise sauce mix. I DID make some changes to the recipe...I didn't have any white wine vinegar so I used brown rice vinegar. I also omitted the cayenne and substituted dried parsley for fresh. I used half and half instead of cream and I also used the stovetop method because I prefer not to use a microwave. When I tasted it, it was a bit lemony (maybe from not having the heavy cream), so I added about 1 1/2 T of half and half and one more pinch of tarragon. This sauce was delectable atop my Chicken Oscar!


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  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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