You are here

Microwave Hollandaise

Western.Chefs's picture
  Butter 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Milk 1 Tablespoon
  Lemon juice 2 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper white 1 Dash

1. In small bowl, place butter or margarine; cover with waxed paper. Cook at high (100% power) 1 1/2 to 2 minutes until butter melts and is bubbly.
2. In another small bowl, with wire whisk, beat egg yolks, milk, lemon juice, salt, and pepper until smooth.
3. With wire whisk, gradually add hot butter or margarine to egg-yolk mixture, beating egg yolk mixture constantly until it is smooth and thickens slightly.
4. Cook sauce at medium (50% power) 45 to 60 seconds until it thickens, stirring briskly with wire whisk every 15 seconds. Serve immediately over poached eggs, chicken, fish, or vegetables. (Sauce will become very thick upon standing.)

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

Rate It

Your rating: None
Average: 4.2 (18 votes)

1 Comment

Tiffany's picture
This is the only microwave hollandaise recipe that works for me, and it works every time! It never separates or curdles. It took a few times to figure out the optimal cooking times for my microwave, but at least over- or undercooking doesn't cause curdling; it just makes the sauce thinner or thicker. I like to use a dash of cayenne pepper since I don't have white pepper. Delicious!