SHORT-CUT BEARNAISE SAUCE

Preparation Method :

• Put the butter in a 4 cups dish. Melt, uncovered, on Full for 2 minutes until hot and bubbling.
• Add the wine vinegar and egg yolks and whisk thoroughly. Return to the microwave and cook on Full for 20 - 30 seconds. Stir briskly.
• Cook very carefully because Hollandaise that refuses to thicken and looks curdled has been overcooked.
• Beat the curdled sauce into a fresh egg yolk and return to the microwave for a few seconds until thick and smooth.
• When it is as thick as cold custard and clings to the whisk. Season to taste, then add the dried tarragon , sugar to counteract the sharpness of the wine vinegar. Serve warm.