Sunday, December 25, 2011

Microwave Hollandaise Sauce

I found this recipe for a no-fail, microwave- hollandaise sauce, years ago in a cookbook I received as a wedding gift, when microwave ovens were just starting to find a place in residential American kitchens.  It's creamy, lemony and delicious!  In a busy kitchen, it can be made slightly ahead, and reheated.  My family enjoys it at least once a year, on our traditional Christmas Morning Eggs Benedict.

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.

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