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Easy Microwave Hollandaise
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Description
This is a very simple hollandaise sauce suitable for eggs benedict, poached salmon, steamed asparagus, or anything else that needs a little extra awesomeness!
Ingredients
- 3 whole Egg Yolks
- 3 Tablespoons Butter, Softened
- 1 Tablespoon Lemon Juice
- 1 pinch Cayenne Pepper To Taste
Preparation
Mix yolks and butter in a small bowl with a fork to combine. Add lemon juice and cayenne and stir in. Place in the microwave and set to cook for 60 seconds. When the sauce has cooked for 10 seconds, open microwave and stir sauce vigorously with fork. Continue to cook 10 seconds at a time, vigorously beating with a fork in between until sauce is creamy and thick. (You may not need the full minute time period, depending on your microwave.)
If you’d like your sauce more lemony, please feel free to add a bit more juice. If you think it’s too “sharp,” it can be toned down with a smidge more butter.
The thickness turned out beautifully when I made it for our breakfast this morning, but it can always be thinned down with a tiny bit of water if you prefer your sauce to pour a little thinner.
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debdaamazon on 7.22.2010
I made this again yesterday and forgot to check it for about 30 seconds! It was more like scrambled eggs with oil, until I added another tsp of lemon juice and beat it with a fork. I nuked it for another few seconds, beat it again, and it actually came out creamy and smooth like it was supposed to. I was amazed how a little extra elbow grease could save my goof.