Mock Béarnaise Sauce
Mock béarnaise is a quick tarragon butter sauce that skips the double boiler and the egg yolks. Mayonnaise already holds oil and egg in a stable emulsion, so beating in softened butter gives a smooth, rich sauce in a few minutes with a microwave. It suits steak, grilled fish or poached eggs, and the same base turns into a mock hollandaise with a little lemon juice.
Instructions
If you are using onion powder and dried tarragon, put them in a microwaveable measuring cup or small bowl with 2 tbsp water. Microwave for about 6 seconds, then set the mixture aside to soften.
Soften the butter in the microwave in short bursts, stopping every 5 seconds to mash and stir it. It is ready when it is very soft but not liquid.
Put the mayonnaise in a small bowl or glass measuring cup and microwave it for 5 seconds. Take it out and beat in the butter a teaspoonful at a time until the sauce is smooth.
Stir in the onion, tarragon and pepper. Taste the sauce for warmth, since it should be warm and not hot.
If it needs more heat, microwave it for 6 seconds at a time, stirring after each round. Stop as soon as it is warm, because overheating can make the sauce separate.
For a mock hollandaise, leave out the herbs and stir in a teaspoonful of lemon juice, using the same method.
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