Bearnaise Sauce (in a microwave)
Maybe not so conventional but pretty easy and pretty foolproof, goes really well with steak or poached eggs. Follow the instructions in the method – pretty easy but the method needs to be followed.
- 2 tbs white wine vinegar
- 2 tbs white wine
- 5 peppercorns – from freshly ground pepper
- white part of 4 spring onions – very finely sliced
- 1 tsp dried tarragon, crushed or 2 sprigs fresh French tarragon
- 2 large egg yolks, whisked
- 125g butter, cut into slices
- salt to season
- Combine vinegar, wine, spring onions and half the tarragon, bring to boil in the microwave for 1 minute then put on defrost cycle for 5 minutes to steep.
- Melt the butter, it should be pretty warm because it is going to cook the egg yolks
- In a tall container whisk the eggs with a stick mixer, when they have changed colour to a creamy white whisk in the vinegar/wine mix for a further 30 seconds
- Slowly drizzle in the melted butter, this should continue thickening the egg mix and take about another 30 seconds
- Add the rest of the tarragon and whisk for a few more seconds
Failure – then try this redemption method:
- Heat the mixture in the microwave on defrost, whisk after each 40 seconds until mixture has thickened. Don’t leave it too long between whisking or it will turn into scrambled eggs.
The sauce should be served warm. I make in advance, store with plastic wrap sitting on the surface, and try to avoid needing to reheat. To warm only use the microwave on the defrost setting when required.
Serve with steak, poached eggs, or seafood. Tastes great as the carrier sauce for the prawns in Surf and Turf.