Recipe by CHELSEAROBERTSON
"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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white wine vinegar
egg yolks, beaten
1 1/2 teaspoons
chopped fresh parsley
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!
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.
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.
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!
This recipe is easier than it looks. I have been making it for a couple years. I have substituted milk for cream in a pinch...you 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!
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).
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.
The steam method worked perfectly. There was a slight fishy overtone when I removed it from the heat but it may have been the freeze dried tarragon. Not sure. But the recipe works and is very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Bearnaise Sauce II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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