Bearnaise Sauce II

Bearnaise sauce is a classic French recipe that can be served as an accompaniment to beef, lamb or seafood. You will need: butter, shallots or onions, vinegar and tarragon leaves. This dish is so easy to make and tastes delicious! Check out the full blog post for more information on how to make Bearnaise Sauce II!

prep: 8 mins cook: 2 mins total: 10 mins Servings: 4 Yield: 0.5 cup


1 pinch dry mustard

2 egg yolks, beaten

1 teaspoon minced onion

¼ cup butter

1 teaspoon chopped fresh parsley

2 tablespoons heavy cream

1 ½ teaspoons lemon juice

1 tablespoon white wine vinegar

¼ teaspoon salt

1 teaspoon dried tarragon

1 pinch cayenne pepper


Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.

Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Nutrition Facts:

Per Serving: 158 calories; protein 1.8g; carbohydrates 1.1g; fat 16.6g; cholesterol 143.1mg; sodium 234.8mg.

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