microwave bearnaise sauce recipe

Written ByJenny Smyth Posted on
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The Best microwave bearnaise sauce recipe

I’m so excited to share this microwave bearnaise sauce recipe with you all. As a busy mom, I’m always looking for ways to make cooking easier and faster without sacrificing flavor. This recipe has been a game-changer for me and my family.

We love it because it’s so quick and easy to make, yet it tastes like it took hours to prepare. The key to this recipe is using high-quality ingredients and following the right technique. I’ve been making this sauce for years now, and it’s always a hit with my family and friends.

It’s perfect for any occasion, whether it’s a special dinner or just a Tuesday night. My kids love it because it’s creamy and tangy, and my husband loves it because it’s rich and indulgent. I love it because it’s just so easy to make and requires minimal cleanup.

Plus, it’s healthier than traditional bearnaise sauce made with butter and eggs. We’ve even started using this sauce as a dip for veggies, which is a great way to get some extra nutrients into our diet. Overall, this microwave bearnaise sauce recipe is a must-try for anyone looking to upgrade their cooking game without breaking the bank or spending hours in the kitchen.

Trust me when I say that this sauce is going to become a staple in your household just like it has in mine.

Microwave Bearnaise Sauce

4.9 from 1851 votes

A quick and easy bearnaise sauce recipe made in the microwave, perfect for topping steaks, eggs, or vegetables. This sauce is rich, tangy, and full of flavor, ready in just minutes.

Prep Time5 mins
Cook Time3 mins
Resting Time0 mins
Total Time8 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sauce

3 large egg yolks
1 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp Dijon mustard
1/2 cup unsalted butter, melted
1 tbsp chopped fresh tarragon
Salt and freshly ground black pepper, to taste

👨‍🍳Directions

1In a microwave-safe bowl, whisk together egg yolks, white wine vinegar, lemon juice, and Dijon mustard until well combined.
2Set the microwave to 50% power and cook for 30 seconds.
3Check the mixture and whisk it again.
4Repeat this process, cooking for 30 seconds and whisking in between, until the mixture is thickened and slightly foamy.
5This should take about 1.
5 to 2 minutes total.
6Be careful not to overcook the mixture, as the eggs will scramble if heated too much.
7Gradually add the melted butter to the egg mixture, whisking constantly to emulsify the sauce.
8Start by adding a small amount of butter and whisking until it is fully incorporated before adding more.
9Continue this process until all the butter is incorporated and the sauce is thick and creamy.
10If the sauce becomes too thick, add a small amount of warm water to thin it out.
11If the sauce is too thin, continue to add more melted butter until the desired consistency is reached.
12Add the chopped fresh tarragon to the sauce and stir to combine.
13Season with salt and freshly ground black pepper to taste.
14Stir well to ensure all ingredients are evenly distributed.
15Check the seasoning and adjust as needed.
16The sauce should be tangy and rich, with a slight bite from the tarragon and mustard.
17If the sauce is too thick, add a small amount of warm water to thin it out.
18If the sauce is too thin, continue to add more melted butter until the desired consistency is reached.
19Serve the sauce immediately while it is still warm, or store it in the refrigerator until ready to use.

🔧Equipment

Microwave-safe bowl
Whisk
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 35g💛Saturated Fat: 20g❤️Cholesterol: 270mg🧂Sodium: 150mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 3g

📝Notes

Ensure the egg yolks are at room temperature before starting. This helps to emulsify the sauce more easily. If the sauce breaks, try whisking in a small amount of warm water to bring it back together. You can substitute dried tarragon if fresh is not available, but the flavor will be slightly different. This sauce is best served immediately, but can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave, adding a small amount of water to thin it out if necessary.

This microwave bearnaise sauce recipe is always a good idea for any occasion. It’s perfect for family gatherings or just a quick weeknight dinner.

The best part about this recipe is that you can easily make a large batch of the sauce ahead of time and store it in an airtight container in the fridge for up to 3 days. Simply reheat it in the microwave when you’re ready to serve.

You can also serve this sauce over steaks, fish, or vegetables for an added layer of flavor.

❓ Frequently Asked Questions About Microwave Bearnaise Sauce

Q: What is bearnaise sauce?

Bearnaise sauce is a rich and creamy emulsion sauce made from butter, eggs, shallots, wine vinegar, and herbs.

Q: Why do we need to use high-quality ingredients in this recipe?

Using high-quality ingredients ensures that the flavor of the sauce is authentic and not compromised by cheap alternatives.

Q: Can I use store-bought mayonnaise instead of making my own?

No, store-bought mayonnaise won’t give you the same rich and creamy texture that homemade mayonnaise provides.

Q: Why do we need to microwave the egg yolks?

Microwaving the egg yolks helps to cook them slowly and prevent them from scrambling or becoming too thick.

Q: Can I reheat the bearnaise sauce multiple times without affecting its quality?

No, reheating the bearnaise sauce multiple times can cause it to break or become too thick.

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