Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preparing a Bearnaise sauce from scratch can be daunting, if only because it takes a lot of trial and error to get the cooking heat and timing just right, not to mention all that whisking, the perfectly timed addition of clarified butter, use of a double boiler, yada yada yada. Chef Thomas Keller has written that he learned attention detail by striving to improve on his Hollandaise every time he made it, but, since you're no Chef Keller, try this simplified and equally pallatable version.
1) Buy a 7.5-oz jar of Reese's Hollandaise sauce. (That's right, just buy the stuff!)
2) In the smallest frying fan you have, heat the diced shallot and other ingredients for about 3 minutes, stirring frequently (it will reduce slightly). Pour the result into a glass vessel the size of a 2-oz shot glass and set aside.
3) Nest two 9-oz Dixie cups (other brands are marginally acceptable), spooning into them as much Hollandaise as you need for the dinner at hand, and microwave for 45 seconds at 30% power. That power setting is the secret! Then stir.
4) WARNING: Now comes the dicey part. Let's say you're preparing two NY strip steaks. You've dumped about 4 tabl of Hollandaise into the paper cups, but the additional ingredients that will turn this into Bearnaise are enough for 2 cups. Go with your gut. Add only about 2 tsps of the reduction, being generous with the shallot bits, then microwave again for 30 seconds at 30% power. Stir, and that's it! (Retain what's left of the tarragon liquid for the next time you seek to impress gullible, but appreciative, steak devouring dinner guests.)
