Sauce Bearnaise – Microwave

Boil vinegar, tarragon, white wine, a little bit of freshly ground pepper and the finely diced shallot in a small cup at 600 watts for 5 min. open. Then strain through a fine sieve into a suitable bowl.

Dissolve the butter at 600 watts for about 1 minute. Stir the egg yolks into the reduced wine-vinegar mixture. Heat everything together either at 180 degrees for 3 minutes and then stir again or at 600 watts for just under a minute and beat briefly every 20 seconds.

Finally, while beating with the whisk, add the butter and give the sauce a little more flavor with salt.

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