This quick and easy version of the classic French sauce uses the microwave with great results!
If sauce separates after microwaving, add a splash of water and whisk until combined.
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
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)
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)