Ingredients
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1/2
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4
-
1/2
-
2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Easy Hollandaise Sauce, This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it’s so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc Delicious! A delightfully easy microwave recipe that I am so happy to have discovered–from the newspaper , This recipe is terrific! Very easy to make and I will definitely make it again Because it is made in the microwave you can slow down the final time to cook to coincide with when you need it for the eggs I just made sure to have a whisk handy I saved the leftover portion in my measuring cup and it’s easy to warm up again for use the next day I just warmed it up in 30 second increments on high – whisking in between them Perfect!!, I make this and love it but use dry mustard Perfection!
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Steps
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1
Done
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Cut the Butter Into Four Pieces, Place in a 1-Quart Glass Measure or Bowl, and Microwave, Covered With a Paper Towel, on High, Until Almost Melted, 45 Seconds to 1 Minute. Remove Butter from the Microwave and Stir Until Completely Melted. |
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2
Done
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Separate Eggs, Placing the Yolks in a Small Bowl and Setting the Whites Aside For Another Purpose. Beat the Yolks Well With a Whisk or Fork, Then Add to the Butter and Stir Well. |
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3
Done
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Add Cream and Lemon Juice to Egg Mixture and Stir Well. Microwave Mixture, Uncovered, on High, Until Just Slightly Thick, About 1 to 2 Minutes, Stopping Every 20 Seconds to Stir With a Fork. Remove Sauce from Microwave and Stir in Mustard. |
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4
Done
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Note: Sauce May Be Kept Warm For Up to 2 Hours in an Insulated Container. or Cool the Sauce to Room Temperature and Refrigerate It in a Covered Microwave-Safe Container For Up to 24 Hours. to Re-Warm, Cover Container With Plastic Wrap, Pierce Wrap With a Knife to Vent, and Microwave on 50 Percent Power Until Heated Through, About 3 to 4 Minutes, Stopping to Stir Halfway Through. Do not Allow Sauce to Boil. |
