Béarnaise sauce


2 large eggs

Tarragon leaves

2 tbsp. of white wine vinegar

1 tbsp. of chopped shallot or spring onion

100g of butter


  1. Mix 2 large egg yolks and tarragon leaves (if available) in the food process or blender.
  2. In a glass jug, place the white wine vinegar and shallots/onions.
  3. Microwave the vinegar/onion mix on high for up to 2 minutes until 1 tbsp. of liquid remains.
  4. Pour the liquid onto the egg yolks, slowly mixing.
  5. Heat the butter in a glass jug (covered) in the microwave on high for 2 minutes or until very hot.
  6. Slowly pour into the eggs, mixing slowly.
  7. Serve warm.

Note: You can replace the vinegar with lemon juice to have a traditional hollandaise sauce.

Phil Houghton