Cookbook:Mock Béarnaise Sauce

Mock Béarnaise Sauce
Category	Sauce recipes
Difficulty

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Ingredients

• 1 shallot or small onion, very finely minced OR ¼ tsp onion powder
• 1 tbsp fresh tarragon, minced OR ½ tsp dried tarragon
• 6 tbsp butter, softened
• 4 tbsp real mayonnaise
• Pepper

Procedure

1. If using onion powder and dried tarragon, combine them with 2 tbsp water in a microwaveable measuring cup or small bowl. Microwave for about 6 seconds, then set aside.
2. Soften the butter in the microwave, stopping the oven every 5 seconds to mash and stir the butter until it is very soft but not liquid.
3. In a small bowl or glass measuring cup, microwave the mayonnaise for 5 seconds.
4. Remove mayonnaise from the microwave, and beat in the butter a teaspoonful at a time.
5. Stir in the onion, tarragon, and pepper.
6. Test the temperature; if it is not warm enough, heat it for 6 seconds at a time in the microwave, stirring each time. Do not overheat or it might separate; it should be warm not hot.

Notes, tips, and variations

• The same method may be used to make a mock hollandaise sauce, omitting the herbs and adding a teaspoonful of lemon juice.