Make a Faster, Lighter Version of the Teddy Bear Sauce With Mayonnaise
Béarnaise, a classic version of Hollandaise sauce that is usually served with a steak, can be tricky to prepare. However, with this culinary trick, you can make a pseudobernese sauce that is easier to beat and keeps in the refrigerator longer.
The sauce is traditionally prepared using special equipment that gently heats ghee, egg yolks and other ingredients, gradually increasing the temperature and maintaining the stability of the ingredients (so that the butter and eggs do not separate). However, if you are using mayonnaise, you do not need to worry about the egg and butter separating and you can use a regular saucepan.
As NPR explains, turmeric colors the sauce so it looks like real, and the mayonnaise substitute also tastes like real beer – just with less effort.
How to hack Béarnaise, the mother of French sauce “wiki useful power reactor