Bearnaise Sauce for Prime Rib Roast 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! Another nice feature of this recipe is that it’s gluten free.
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 Roast. We hope you will like it too.
Bearnaise sauce ladled over Prime Rib Roast is amazing!
Bearnaise Sauce for Prime Rib Roast is a wonderful gourmet sauce to serve over meats like prime rib, steak, boneless chicken breasts, fish, even lamb chops or pork chops.
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.
Separate four eggs. I crack them as much as possible in 2 equal halves. Gently lift off the left side keeping the yolk in the right half of the shell. Keep tilting and rotating the egg around the shell until most of the white is removed and drained into its own bowl. Discard egg whites and set aside the yolks.
Place melted butter in a mixing bowl. Add heavy cream.
Add fresh squeezed lemon juice.
Add egg yolks, ground mustard and salt.
Whisk everything together until smooth. Add diced, minced onion, tarragon, chervil and 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.
Place mixture in a microwave save glass dish or pyrex glass measuring cup.
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 the recipe:
BERNAISE SAUCE FOR PRIME RIB
(Recipe from my mother-in-law, 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
- 1 tbsp. dry white wine (cooking wine)
- Melt butter in bowl in microwave.
- Add light cream, lemon juice, egg yolks, mustard and salt.
- Whisk until smooth.
- Add onion, tarragon, chervil and cooking wine.
- 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.
- Check sauce and whisks it often till it’s thickened.
- 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 Bearnaise Sauce for Prime Rib Roast over the top. You can also use it on other cuts of beef or fish. It’s a fantastic sauce. I love this delicious Bearnaise Sauce. And, it’s so EASY to make, too.
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