Bearnaise Sauce

1. 1

   Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.

2. 2

   Microwave, uncovered, at high for 1 to 2 minutes or until boiling.

3. 3

   Set aside to cool to lukewarm.

4. 4

   Strain mixture into small bowl; whisk in egg yolks.

5. 5

   In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds.

6. 6

   Do not boil.

7. 7

   Whisk egg yolk mixture into butter.

8. 8

   Microwave, uncovered, at medium 30 to 90 seconds.

9. 9

   Whisk every 15 seconds.

10. 10

    Cook only until mixture starts to thicken.

11. 11

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.