Total Time
Prep 2 mins
Cook 5 mins


Ingredients Nutrition


  1. Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
  2. Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
  3. Set aside to cool to lukewarm.
  4. Strain mixture into small bowl; whisk in egg yolks.
  5. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds.
  6. Do not boil.
  7. Whisk egg yolk mixture into butter.
  8. Microwave, uncovered, at medium 30 to 90 seconds.
  9. Whisk every 15 seconds.
  10. Cook only until mixture starts to thicken.
  11. Season to taste with salt and pepper.


Most Helpful

This was just ok, served over beef tenderloin. I will look for new recipe.

Cook KK February 14, 2010

Very nice tasting Bernaise sauce. This recipe was a flash to make. I did not have any shallots on hand so I just substituted onion. I also did not have any Tarragon so I substituted Rosemary leaves. The outcome was great. This sauce is simple enough even a beginner cook could master it. Kudos. I will keep this one in mind when I need a good Bernaise sauce on the fly.

Aric Ross November 03, 2004

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