Chop shallots finely and place in pyrex 8 ounce measuring cup with wine, vinegar, tarragon, several hefty grinds of black pepper and 1/2 tsp butter (the butter prevents boil over).
Microwave on high until reduced by 1/2 (2-3 minutes). Remove from microwave.
Microwave butter in a second pyrex measuring cup for about 1 minute or until liquid.
Meantime in the first measuring cup add 2 egg yolks and mix.
Now pour melted butter slowly into mixture, stirring vigorously with a fork.
Microwave in 5-10 second bursts, removing and stirring vigorously with a fork for around 30 seconds after each burst, until consistency thickens. (The Bearnaise will be about 130-140 F at this point. This will be after microwaving for a total of about 20 to 40 seconds depending on the initial temperature of the mixture).
Ingredients are not particularly critical and can be varied by about a factor of 2 to taste.
If you over-microwave at the end and the sauce gets very thick and hot it will probably separate within 30 to 60 seconds unless you add a chunk of cold butter. If it has separated a small dash of cream and beating vigorously may rescue.
Lovely with steak and roast beef.
This page was last updated on Tue, Aug 3, 2010 at 7:52:50 PM.