This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.

Recipe Summary

prep:
8 mins
cook:
2 mins
total:
10 mins
Servings:
4
Yield:
0.5 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.

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  • Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Nutrition Facts

158 calories; protein 1.8g 4% DV; carbohydrates 1.1g; fat 16.6g 26% DV; cholesterol 143.1mg 48% DV; sodium 234.8mg 9% DV. Full Nutrition
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Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/02/2005
This a VERY good and extremely easy recipe. It's pretty difficult to mess it up if you follow the recipe. I run the onion, white wine vinegar, lemon juice, egg yolks, and all the spices through my food processor before adding them to the hot butter. Add the cream at the same time. One and a half minutes in the microwave on high is perfect. VERY IMPORTANT - WHIP IT EVERY 30 SECONDS! This will keep it smooth and very creamy. Otherwise the eggs will set and it will be lumpy. If you want it thinner, whip in a small amount of COLD water. I have never had anything but raves for this recipe. Enjoy! Read More
(101)

Most helpful critical review

Rating: 3 stars
02/17/2004
This is the third time I've tried to make Bearnaise sauce from scratch, the second time in the microwave. Although this turned out the best, it still wasn't very good. It looked terrible. It was lumpy from the egg cooking. Taste was ok. However, I don't think I'll make it again, the little packets at the grocery stores you mix with butter and milk are so much better. Read More
(40)
112 Ratings
  • 5 star values: 78
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
10/01/2005
This a VERY good and extremely easy recipe. It's pretty difficult to mess it up if you follow the recipe. I run the onion, white wine vinegar, lemon juice, egg yolks, and all the spices through my food processor before adding them to the hot butter. Add the cream at the same time. One and a half minutes in the microwave on high is perfect. VERY IMPORTANT - WHIP IT EVERY 30 SECONDS! This will keep it smooth and very creamy. Otherwise the eggs will set and it will be lumpy. If you want it thinner, whip in a small amount of COLD water. I have never had anything but raves for this recipe. Enjoy! Read More
(101)
Rating: 4 stars
12/28/2006
Worked well, I tripled the recipe. My one criticism is that I think there is a bit too much vinegar in the recipe and next time I will cut that part down a bit. Read More
(62)
Rating: 3 stars
02/17/2004
This is the third time I've tried to make Bearnaise sauce from scratch, the second time in the microwave. Although this turned out the best, it still wasn't very good. It looked terrible. It was lumpy from the egg cooking. Taste was ok. However, I don't think I'll make it again, the little packets at the grocery stores you mix with butter and milk are so much better. Read More
(40)
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Rating: 5 stars
08/10/2008
Excellent! This was so good and just like a restaurant. I did take others suggestions and cooked the sauce at 30 sec a time then took out of the microwave to stir before cooking again for 30 sec. the texture was perfect no lumps and I minced the onion so fine in my cuisinart that you hardly noticed them. I served this sauce over asparagus and with Blue Cheese Crsted Filet Mignon with Port Wine Sauce. My DH raved about it and he is picky! Don't be afraid to try it you won't be sorry! Read More
(26)
Rating: 5 stars
07/29/2009
This recipe turned out really well. I used a chardonnay wine instead of the vinegar, which added great flavor. To ensure the egg doesn't cook, make this recipe on the stove top. That allows you to constantly stir it, and it's still a very fast recipe (probably about 5 minutes). Read More
(23)
Rating: 5 stars
06/19/2005
This recipe is easier than it looks. I have been making it for a couple years. I have substituted milk for cream in a pinch...you can't really mess it up. I would recommend taking it out of the microwave every 20-30 seconds and whisking it to keep it smooth. Also, stop cooking when it is a little thinner than you want becuase it will continue to thicken afterwards. I always make a double recipe and use the extra on our eggs the next day YUM! Read More
(22)
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Rating: 5 stars
03/28/2014
Great technique. No more constant whisking over a double boiler. Dried tarragon works great as well. Not sure it needed the mustard though. The flavor of this bearnaise is spot on without the time consuming tarragon reduction called for in a traditional recipe. Can't believe this takes 90 seconds. Be careful if you have a high wattage microwave though I stopped to stir mine every 15 seconds and 30 seconds would have surely scrambled the eggs. Also make sure you stop when the sauce has just thickened or else the eggs scramble and the sauce breaks. Mine was perfect after one minute and fifteen seconds. Read More
(12)
Rating: 5 stars
01/08/2013
This bearnaise sauce was delicious! Chicken Oscar is one of my favorite dishes but this was my first time making the bearnaise from scratch...and I will never go back to the packaged bearnaise sauce mix. I DID make some changes to the recipe...I didn't have any white wine vinegar so I used brown rice vinegar. I also omitted the cayenne and substituted dried parsley for fresh. I used half and half instead of cream and I also used the stovetop method because I prefer not to use a microwave. When I tasted it it was a bit lemony (maybe from not having the heavy cream) so I added about 1 1/2 T of half and half and one more pinch of tarragon. This sauce was delectable atop my Chicken Oscar! Read More
(8)
Rating: 4 stars
05/17/2006
This was very easy and tasty. I would use a little less lemon as it was quite tart. The onions made the sauce a little lumpy in texture. I used sour cream and it worked well. Read More
(6)
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