Easy Béarnaise Sauce

Béarnaise Sauce is one of those French classics that every chef and serious cook learns to master.

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It can be a finicky and tricky emulsion to get perfect: add the fat too fast and it breaks apart instead of transforming into silky smoothness; heat it too much and it becomes scrambled eggs, or conversely heat it too little and it is pathetically thin and insipid. In other words, Béarnaise sauce can pose a culinary nightmare rife with the chance of error and failure.

Furthermore, it can be a bit of an ordeal to make requiring a double boiler, a good deal of whisking, and must be precisely timed so that it is cooked and hot at the moment your main course is ready/rested because Béarnaise cannot be cooled and reheated. To make a proper sauce from start to finish usually takes about 30 minutes.

But Béarnaise Sauce is delicious and delightful and you want some Must you resort to a restaurant? Or, horror, a package? Mais non!

Here is a quick, easy, and foolproof solution: a cheater recipe for Béarnaise Sauce made (shh, don’t tell anyone), in the (whisper) microwave.

A mere 8 minutes of prep, 2 minutes of cooking, and Voilà, beautiful, creamy Bernaise. 

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Taken from the other modern convenience, the Internet, here is the slightly adapted recipe via All Recipes.

Béarnaise Sauce

  1. Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the shallot, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
  2. Microwave in three 30 second increments (total:1 1/2 minutes), or until thickened, stirring between each interval.

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Once you can whip up a perfect Béarnaise in no time, you’ll want to pour it over everything. You’ll find it compliments a host of dishes beyond the traditional grilled steak or roast beef: its herbal tang is wonderful with fish (halibut, lobster, crab, salmon), magic drizzled over veggies, divine with poached eggs, and the quintessential pairing with asparagus.

Having this flavourful French sauce up your cooking repertoire sleeve will elevate your meals from ordinary

to at least a few stars.

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Susan Written by:

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