Reviewed: Feb. 8, 2012

Very easy to make and came out very smooth. Make sure to whisk it every 20-30 seconds. Substituted shallots for the onions & fresh tarragon for the dried tarragon. Microwaved the butter, herbs & shallots for a minute before adding the remaining ingredients to soften the herbs.

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Reviewer:

GeorgiaH80

Reviewed: Dec. 21, 2011

Works far better than I hoped for! You definitely have to account for the wattage of your microwave in the cooking times, and you can easily go too far and lose integration. But much simpler and faster than the stove top and less dishes to clean-up

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Reviewer:

Jeff The Riffer

Cooking Level: Expert

Reviewed: Dec. 11, 2011

Delicious and easy. I used a little less vinegar as recommended. I was out of dry mustard, so used stone ground instead. All of the burners on my stove were being used, so I chose this recipe, as you could make it in the microwave. It was perfect tossed with spaghetti squash!

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Reviewer:

mikerryh

Reviewed: Jun. 19, 2011

This was a very good knockoff of traditional bearnaise. To be honest, I chose this version because you can cook the eggs long enough to get them done. But I kept eating it for the flavor. My only change was to substitute 1 T fresh tarragon from my kitchen garden for the 1 t dried. I don't think you can ever go wrong substituting fresh for dried. Served over asparagus topped char-broiled strip steak. Fabulous for Fathers's Day.

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Reviewer:

montana mom

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Great Falls, Montana, USA

Reviewed: Oct. 16, 2010

Awesome, easy recipe. I cut back on the acidic ingredients but when I tasted it, they were needed. Actually probably added a little more than the recipe called for. VERY easy and quick!

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Reviewer:

jrtmom

Reviewed: Jun. 12, 2010

Wonderful fantastic! Great tasting, easy to prepare. Made tonights dinner awesome!

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Reviewer:

Baker19

Reviewed: Jan. 26, 2010

This was excellent. I ended up using rice vinegar instead of white wine vinegar. The end result was that it looked terrible, the butter seamed to be separating out, I think I over mixed it - mixed it to many times but the taste was still excellent.

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Reviewer:

lele

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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Reviewer:

rachel

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

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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