Microwave Bernaise Sauce
A rich, velvety microwave hollandaise-style sauce flavored with tarragon vinegar and onion, perfect for elevating seafood, steak, or vegetable dishes with a creamy tang.
Ingredients
Instructions
- In a blender, place egg yolks, instant minced onion, tarragon vinegar, and white wine.
- Microwave butter on High for 1 to 2 minutes until bubbly.
- Turn the blender on high and gradually add the melted butter, mixing until the sauce is creamy.
Tips & Substitutions
For a smoother sauce, ensure that the butter is fully melted but not boiling when adding it to the blender. If you prefer a touch more flavor, consider substituting the tarragon vinegar with a mix of white wine vinegar and fresh tarragon. If you don’t have instant minced onion, finely chopped fresh onion can also work, but you may need to blend longer to achieve a creamy texture.
Serving Suggestions
Serve this Microwave Bernaise Sauce drizzled over grilled steak or poached eggs for a delicious twist. It pairs beautifully with roasted vegetables or a side of buttery mashed potatoes. For a light meal, consider serving it alongside a fresh salad or browse more vegetarian recipes to complement the rich flavors of the sauce.
Storage & Reheating
Store any leftover sauce in an airtight container in the fridge for up to 2 days. To reheat, gently warm the sauce in a microwave at low power, stirring frequently to prevent separation. If the sauce thickens, whisk in a teaspoon of warm water or melted butter to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Bernaise Sauce contains roughly 609 calories, with 17g protein, 1g carbohydrates, and 60g fat. It is an excellent source of protein (34% of the Daily Value), iron (27% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg yolks?
Using whole eggs will alter the texture of the sauce, making it less creamy and more scrambled. Stick to egg yolks for that classic Bernaise richness. If you're looking for a healthier option, you can experiment with replacing one or two yolks with whole eggs, but it may not yield the same creamy outcome.
What can I substitute for white wine?
If you prefer not to use white wine, a splash of lemon juice or additional tarragon vinegar can provide acidity. Alternatively, you can use a non-alcoholic white wine substitute or even vegetable broth for a different flavor profile, though it will change the overall taste of the sauce.
How do I know when the sauce is done?
The sauce is ready when it has a smooth, creamy consistency and a pale yellow color. Be sure to blend it until all the ingredients are well incorporated, and the melted butter is fully mixed in. If it appears too thin, blend it a bit longer to achieve the desired texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).