Ingredients
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1/2
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3
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1 1/2
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-
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-
-
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-
-
-
-
-
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Directions
No-Fail Microwave Hollandaise Sauce,I have the worst luck with Hollandaise Sauce. Clumpy because I over cook it and the butter seperates or fear of under cooked egg yokes. I found this recipe and gave it a try. It is delicious! Tastes just like real sauce and so easy to make! Just make sure you do not cook for more than 1 minute total!,Made this & might of gotten it too hot because I couldn’t get it smooth. I added an extra yolks w/1 TBSP water and it came together beautifully. Also added cayenne pepper & tarragon.,I made this with great success! I love playing with different seasonings and different variations of Eggs Benedict, so an easy base sauce recipe is awesome to have in my back pocket! Tonight, I made “Thanksgiving eggs Benedict”, with the sauce seasoned with thyme, parsley, and sage. Another favorite is crab cakes Benedict with sauce seasoned with a pinch of Old Bay or Cajun seasoning. Keep in mind that the sauce thickens as it stands, but if you like a creamier sauce, whisking in a bit of mayonnaise thickens it quickly.
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Steps
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1
Done
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Put Butter in a Safe 4-Cup Measure. Microwave 20 Sec. on High, Until Butter Is Soft but not Melted. (this May Take Up to 60 Seconds If the Butter Is Cold from the Fridge.). |
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2
Done
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in a Small Bowl, Mix Yolks and Lemon Juice. |
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3
Done
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Add Mixture to Softened Butter. Let Set For 1 Minute. |
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4
Done
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Microwave on High, Stopping to Whisk Every 15 Sec. |
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5
Done
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the Mixture Will Be Lumpy For the First Two Whippings. Sauce Is Done When Smooth and Thick. Do not Over Work. |
