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Microwave Hollandaise Sauce

Now I know what you are thinking. As soon as we see microwave in the title, often we don’t give the recipe second glance. But trust me, this one’s a keeper! My family has been making hollandaise this way since I was a little kid, and even after going to cooking school, I still use it to this day. The speed and infallibility of this recipe have never given me the need to look for another option. (Not to mention the time it shaves off eggs Benedict in the morning!) I guess if we’re getting really technical, this is more of a  Mousseline sauce due to the addition of cream, but we’ve always called it a hollandaise, so I’m sticking with it. Like any recipe, cooking time may vary, so check and stir it often the first couple of times you make it, and if you are using smaller eggs, or having a hard time thickening the sauce, feel free to throw in 3 egg yolks instead of 2. Enjoy!

Microwave Hollandaise Sauce

¼ cup melted butter

1 tbsp lemon juice

1 tbspheavycream

¼ tsp salt

¼ tsp dry mustard

2 large egg yolks

Mix all ingredients together with egg yolks last to avoid cooking them with the heat of the melted butter. Microwave on high for 50 seconds or so, whisking every 10 seconds. Take out when mixture has thickened.