Minted Bernaise Sauce

READY IN: 35mins
Recipe by mummamills

a nice thick sauce to serve with hot or cold lamb. salt to taste, and if you like a very tart sauce, add a little lemon juice.

Top Review by Elmotoo

why did the stars turn blue instead of red? i hope it shows 5 stars... anyway, this was fabulous! I declared last night a non cooking night, grilled some steaks, nuked some carrots & made this sauce! Delicious!! I also wish it came out thicker but the flavor was divine. I didn't strain out the scallions, just added them to the blender & whizzed away. yumyum. Made for Aussie Swap 9/12.

Ingredients Nutrition


  1. Bring vinegar to boil in a small pot with the pepper and spring onion.Simmer with lid on for 2 minutes.Turn off heat.
  2. combine egg yolks and mint in a blender. Blend until mint is all chopped.
  3. melt the butter in a large micro wave safe jug, then heat til nearly boiling.
  4. discard spring onion.
  5. With motor running, pour in the vinegar, and then the hot butter.
  6. Pour the whole mixture back into the jug and microwave at 50% power for about 2mins, stirring every 30 secounds, until it is thick and creamy.

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