I love Bearnaise sauce, but rarely ever made it because of the hassle (double boilers, time constraints, sauce breaking, etc.) Just a couple of weeks ago I discovered this recipe, and I've already made it twice. Some others have mentioned the acidity, but it doesn't seem excessive to me. In the future, I may experiment with tarragon vinegar rather than white wine vinegar, and I might use shallots rather than onion, but it's really wonderful "as is". I might also mention that I whisk after 7 seconds each time, because around the the edges of the bowl start thickening quickly, and I don't want the eggs to cook and curdle. It only takes about 45 seconds of actual cooking time in my microwave for this to heat and thicken. THANK YOU SO MUCH!!!!!!!!
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I love Bearnaise sauce, but rarely ever made it because of the hassle (double boilers, time...