Reviewed: Jul. 27, 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).

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rachel

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Reviewed: Jun. 12, 2009

I love Bearnaise Sauce and I was so happy to find this recipe. I do cut down on the vinegar & the lemon because I find the sauce a bit overpowering as written. It's quick & easy. Try it! Thanks for the recipe!

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Reviewer:

YUMYUM

Cooking Level: Intermediate

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Reviewed: 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!

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princess_bailey

Cooking Level: Intermediate

Home Town: Tuttle, Oklahoma, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 13, 2008

Not bad. Very easy to make.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: 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.

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YMM424

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: 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.

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RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

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Reviewed: Oct. 1, 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!

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MBROOKER

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Reviewed: Sep. 28, 2005

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.

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DSLAUGH

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: 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 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!

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CALLIOPE193

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Reviewed: 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.

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