Bearnaise Sauce I

sal 27

"Vinegar is microwaved with tarragon, shallots, egg yolks and butter for a quick and easy sauce you'll want to serve on all your favorite dishes."
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10 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
  2. Stir in egg yolks and butter. Microwave until thickened, about 1 minute.



Far far too much vinegar. It over powered the entire sauce. Maybe if it were decreased by maybe half, this sauce would be far better. Sadly, we will not give this version a second go.

reduce amount of vinegar by nearly half. Beat eggs & butter with cooled, vinegar mix until fluffy. Microwave half way through cooking beat again till fluffy, very easy.

Vinegar sauce. Chefs say that Bearnaise Sauce is tricky and this short cut doesn't cut it even close. Skip this recipe.

Inedible. Would not thicken.

drop the vinegar amount to 1/4 cup and use champagne vinegar or white wine vinegar. Also did not use a microwave but a double boiler :)