Easy Microwave Bernaise Sauce Recipe 35

NO-FAIL MICROWAVE HOLLANDAISE SAUCE

Steps:

• Put butter in a safe 4-cup measure. Microwave 20 sec. on high, until butter is soft but not melted. (This may take up to 60 seconds if the butter is cold from the fridge.).
• In a small bowl, mix yolks and lemon juice.
• Add mixture to softened butter. Let set for 1 minute.
• Microwave on high, stopping to whisk every 15 sec.
• The mixture WILL be lumpy for the first two whippings. Sauce is done when smooth and thick. Do not over work.

BEARNAISE SAUCE I

Steps:

• In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
• Stir in egg yolks and butter. Microwave until thickened, about 1 minute.

QUICK BEARNAISE SAUCE

Steps:

• In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes. , Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside., Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.

EASY MICROWAVE BERNAISE SAUCE RECIPE - (3/5)

Steps:

• Melt butter in microwave. Whisk onion, vinegar, yolks, cream and lemon juice and season with all other ingredients. Microwave for 1 1/2 minutes, stirring every 20-30 seconds until smooth.

BEARNAISE SAUCE

Steps:

• Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
• Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

BEARNAISE SAUCE II

Steps:

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

NAUTICO'S FAST & EASY BEARNAISE SAUCE

Steps:

• Preparing a Bearnaise sauce from scratch can be daunting, if only because it takes a lot of trial and error to get the cooking heat and timing just right, not to mention all that whisking, the perfectly timed addition of clarified butter, use of a double boiler, yada yada yada. Chef Thomas Keller has written that he learned attention to detail by striving to improve on his Hollandaise every time he made it, but, since you're no Chef Keller, try this simplified and equally pallatable version. 1) Buy a 7.5-oz jar of Reese's Hollandaise sauce. (That's right, just buy the stuff!) 2) In the smallest frying fan you have, heat the diced shallot and other ingredients for about 3 minutes, stirring frequently (it will reduce slightly). Pour the result into a glass vessel the size of a 2-oz shot glass and set aside. 3) Nest two 9-oz Dixie cups (other brands are marginally acceptable), spooning into them as much Hollandaise as you need for the dinner at hand, and microwave for 45 seconds at 30% power. That power setting is the secret! Then stir. 4) WARNING: Now comes the dicey part. Let's say you're preparing two NY strip steaks. You've dumped about 4 tabl of Hollandaise into the paper cups, but the additional ingredients that will turn this into Bearnaise are enough for 2 cups. Go with your gut. Add only about 2 tsps of the reduction, being generous with the shallot bits, then microwave again for 30 seconds at 30% power. Stir, and that's it! (Retain what's left of the tarragon liquid for the next time you seek to impress gullible, but appreciative, steak devouring dinner guests.)