Sunday, December 25, 2011
2 egg yolks, slightly beaten
3 tablespoons lemon juice
1/2 cup SALTED butter
Melt butter in a 1 pint glass measuring cup until melted, 45 seconds.
Add lemon juice.
Beat in egg yolks, one at a time, using a whisk or fork.
Microwave uncovered, stopping to beat mixture every 15 seconds (no less - no more) until thickened (about one minute in all - or - three to four sets of 15 seconds). DO NOT overcook or sauce will curdle.
If making more than once the recipe, pour the hollandaise sauce into another microwaveable bowl, and repeat the entire process. DO NOT try to double the recipe. DO NOT use unsalted butter.
Serve immediately while hot, or microwave on 50% power at 15 second intervals to reheat.