This Bearnaise sauce rocks! It’s a spectacular sauce to serve over prime rib or other pricey cuts of steak. The delicious creamy sauce is spiced with tarragon and ground mustard. It’s an amazing accompaniment for beef and incredibly easy to make since it’s all done in the microwave!

This is my mother-in-law’s fabulous Bearnaise sauce recipe that we serve over prime rib whenever we make it. It’s actually a take-off on Hollandaise Sauce with some tweaks. This fantastic sauce is incredibly quick and easy to make yet so delicious to the taste buds.

If you’re looking for a wonderful sauce to serve with beef or even fish, this sauce is one you ought to consider trying. It’s tasty, economical, easy and just plain delightful. Our family loves this wonderful Bernaise sauce for prime rib. We hope you will like it too.

Here’s the finished Bearnaise sauce ladled into a gravy boat.

Here’s what it looks like after cooking in the microwave. The microwave we were using at my sister-in-law’s took about 6 1/2 minutes on 50% power to cook this until it was thick enough. You may have to adjust the time based on your microwave.

Here’s what I did.

You need to separate four eggs. I crack them as much as possible in 2 equal halves.

I gently lift off the left side keeping the yolk in the right half of the shell. I keep tilting and rotating the egg around the shell until most of the white is removed and drained into its own bowl.

I use my finger to scrape off the white from the egg shell.

Here I’ve transferred the egg out of the right shell and moved the yolk into the left shell where I have completely cleaned out the egg white with my fingers. Now I remove any leftover egg white in the right shell before pouring the egg yolk back into that shell. I continue tipping the egg yolk to the top of the broken shell and with my fingers dab off any remaining egg white into the bowl below.

Melt butter in bowl.

Here’s a picture of the egg yolks.

Here’s a picture of the egg whites – you won’t need the egg whites for this recipe. This is great to make an omelet or to make meringue for pies. Otherwise, discard.

Here I’ve placed the melted butter in a bowl.

Add heavy cream.

Here I’ve measured out the cream.

Add the cream to the butter in bowl.

Here the cream has been added to the butter.

Add fresh squeezed lemon juice.

Here I’m adding the lemon juice.

Now I’m adding the egg yolks to the sauce ingredients.

You will need ground mustard.

Add ground mustard to sauce ingredients.

Add salt.

Whisk everything together until smooth.

Add diced, minced onion.

Add tarragon.

Add tarragon. When I checked Mom’s original recipe it calls for chervil. That’s a spice I keep in my spice cabinet at home so I will include it next time. She had omitted it from her recipe, and it is not included here but chervil is a delightful spice so I will add it back into the recipe.

Add cooking wine. I normally don’t ever cook with wine but I’m trying to preserve this family recipe as it has been prepared in the past.

Here is the cooking wine.

Place mixture in a microwave save glass dish or pyrex glass measuring cup.

I microwaved at 50% power for 1 minute.

Here I’ve microwaved the mixture at 50% power for a couple more minutes.

Here I’ve microwaved another minute and then stirred with a whisk. The mixture is thickening but it is not quite done.

It took this microwave about 6 1/2 total minutes at 50% power to get the sauce to a nice thickened consistency shown in this picture. Don’t microwave this at full power or you will cause the sauce to curdle because it is cooking too fast.

Here’s a picture so you can see the texture.

Here’s another look at this fabulous Bearnaise sauce.

Here I’ve ladled the Bearnaise sauce over top of the prime rib. Yum, yum!

Here’s the recipe:

BERNAISE SAUCE FOR PRIME RIB

(Recipe from John’s mom, Joan McNally, Largo, FL; source: adapted from Litton Meal-in-One Microwave Cookbook)

½ cup butter

½ cup light cream

2 tbsp. lemon juice

4 egg yolks, beaten

1 tsp. dry mustard

½ tsp. salt

2 tbsp. finely chopped onion

1 tsp. tarragon leaves

1 tsp. chervil leaves (we didn’t use this because Mom had omitted this from the recipe, but I will add this back into the recipe)

1 tbsp. dry white wine (cooking wine)

Melt butter in bowl in microwave. Add light cream, lemon juice, eggs, mustard and salt. Whisk until smooth. Add onion, tarragon and cooking wine. (Add in chervil if you’re using). When wine is heated the small amount of alcohol in it will evaporate all at once. Microwave this batch for 1 minute on roast (50%). Beat well with whisk. Continue cooking for about 1 minute at 50% power until thickened. Mom checks it and whisks it often till it’s the way she wants it. This may take several minutes. Take it out of the microwave every minute or so and whisk the mixture. This took our microwave a total of about 6 ½ minutes. This gives plenty of sauce for a full prime rib roast. Makes about 2 cups sauce.

Here’s another look at this fabulous sauce!

Ladle this delicious sauce over prime rib or other cuts of beef or fish. It’s a fantastic sauce.

I love this delicious sauce Bearnaise sauce. And, it’s so EASY to make, too.

You may like this sauce served with this recipe:

Prime Rib Roast with Bearnaise Sauce

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