Microwave hollandaise sauce

    (190)
    5 min

    This quick and easy version of the classic French sauce uses the microwave with great results!


    82 people made this

    Ingredients
    Serves: 2 

    • 2 egg yolks
    • 1/4 lemon, juiced, or to taste
    • 1 pinch salt
    • 1 pinch cayenne pepper
    • 55g salted butter, melted

    Method
    Prep:5min  ›  Ready in:5min 

    1. Beat egg yolks, lemon juice, salt and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
    2. Heat in microwave for 15 to 20 seconds; whisk.

    Note:

    If sauce separates after microwaving, add a splash of water and whisk until combined.

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    Reviews & ratings
    Average global rating:
    (190)

    Reviews in English (163)

    0

    This was very easy to make but I didn't like the end taste over against shop bought hollondaise. It was very egg-yolky (other recipes use 2 egg yolks to a much higher amount of butter - often 125-150g). I did make 4x the amount but don't see why this should affect the taste. I then tried adding extra salt, cayenne, and then mayo as others have suggested, to the finished sauce. End result was a little more bearable but for the hassle I think I'll stick with shop-bought.  -  15 Feb 2018

    by
    141

    This is a great recipe which is very good the way they suggest you use it. This time however, I added a tablespoon of mayo before melting the butter and whisked it together before the heating step. It added some great creaminess that was lacking from the initial version and held it together more when spooning it over my eggs. WIN!  -  18 Dec 2013  (Review from Allrecipes US | Canada)

    by
    46

    Honestly, this may not be quite as rich or smooth as the somewhat labor-intensive hollandaise sauce that I make, but it was pretty darn good. I did end up adding a little more lemon juice and cayenne to suit our tastes. I took the photo right when it came out of the microwave, and the butter had separated a bit. But all it really needed was a good whisk, and then the texture was spot on, and stayed that way. Served this on Ham Cups and Eggs, a recipe on this site. Thanks, scottki, we enjoyed your quick recipe.  -  01 Nov 2013  (Review from Allrecipes US | Canada)

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