Bearnaise Sauce I Recipe -
  • READY IN 10 mins

Bearnaise Sauce I

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 5 mins
  • READY IN 10 mins

Reviews More Reviews

Oct 22, 2003

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.

Aug 17, 2009

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.


7 Ratings

Jan 28, 2005

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

Sep 07, 2010

Inedible. Would not thicken.

Dec 25, 2008

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 :)


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

* Percent Daily Values are based on a 2,000 calorie diet.

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