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 Post subject: Microwave Bearnaise (Sauce Choron or Hollandaise follows)
New postPosted: March 4th, 2010, 10:52 pm 
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Microwave Bearnaise (Sauce Choron or Hollandaise follows)

The microwave timing depends on your unit. I do bursts of 15 seconds and get it almost as thick as I want, then give it one last heating before serving. I try to heat the serving bowl as well.

2-4 shallots chopped (yellow onion can be substituted) about 2 tablespoons
1/2 tsp dry tarragon or 2 tsp fresh tarragon chopped
1 tablespoon tarragon vinegar
3 tablespoons white wine
black pepper
yolks from two eggs
4 ounces (one stick) butter

Chop shallots finely and place in large pyrex 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 whisk.
Microwave in 5-10 second bursts, removing and stirring vigorously with a whisk 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.

To turn this into Sauce choron, add about a TBS of tomato paste.
To turn this into Hollandaise : Omit shallots and tarragon, use lemon juice or plain or white wine vinegar, not tarragon vinegar. Add coarse grained mustard to taste - try a good teaspoon to start.

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 Post subject: Re: Microwave Bearnaise (Sauce Choron or Hollandaise follows)
New postPosted: March 5th, 2010, 6:28 am 
Merci mille fois!


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