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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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.

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  • Stir in egg yolks and butter. Microwave until thickened, about 1 minute.

Nutrition Facts

106 calories; protein 1.3g 3% DV; carbohydrates 1.1g; fat 11g 17% DV; cholesterol 106.3mg 35% DV; sodium 69.2mg 3% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/17/2009
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. Read More
(4)

Most helpful critical review

Rating: 2 stars
10/23/2003
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. Read More
(36)
9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 4
Rating: 2 stars
10/22/2003
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. Read More
(36)
Rating: 4 stars
08/17/2009
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. Read More
(4)
Rating: 1 stars
01/28/2005
Vinegar sauce. Chefs say that Bearnaise Sauce is tricky and this short cut doesn't cut it even close. Skip this recipe. Read More
(4)
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Rating: 1 stars
09/07/2010
Inedible. Would not thicken. Read More
(2)
Rating: 3 stars
12/25/2008
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:) Read More
(1)
Rating: 1 stars
01/10/2017
As is the sauce has way too much vinegar and tasted nothing like a bernaise sauce. I made a second batch using about 1 & 1/2 tbsp. vinegar fresh tarragon and 1 tbsp. of cream just to be able to use it. I was also not a fan of the microwave method. It didn't thicken up as much as I would like.Unfortunately I can't recommend this recipe. Read More
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Rating: 2 stars
02/17/2019
When I microwaved the sauce the last time it ended up cooking the egg. Do you microwave it on half power? Read More
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