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Ingredientes
Direcciones
- Place yolks, pepper and lemon juice into a microwave-proof bowl and whisk well.
- Place into a microwave and cook on high for 15 seconds, whisk again and repeat for a further 10-15 seconds.
- This time may change according to the power of your microwave, but you want the egg to just start to cook around the edge of the bowl, but not become at all solid.
- Whisk again to bring the mix back to a liquid and place in the food processor with the metal blade attachment.
- Heat the butter in a microwave-safe jug for 3 min on high till bubbling (place a paper towel on top of the jug to stop splatters).
- Turn the processor on to medium high speed and slowly drizzle the warm butter through the feed tube.
- The sauce should be thick and coat the back of a spoon.
- Transfer sauce into a bowl and serve with fish, green vegetables or possibly Large eggs Benedict.
- Variations:Place lemon juice with either fresh lime or possibly orange juice.
- Use tarragon vinegar instead of lemon juice and add in fresh minced tarragon for quick Bearnaise Sauce.
- Add in fresh herbs such as coriander, chervil or possibly chives and pour over new potatoes for a great hot potato salad.
