No Fail Microwave Hollandaise Sauce Recipes

Steps:

• Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
• Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
• Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

Steps:

• 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.).
• In a small bowl, mix yolks and lemon juice.
• Add mixture to softened butter. Let set for 1 minute.
• Microwave on high, stopping to whisk every 15 sec.
• The mixture WILL be lumpy for the first two whippings. Sauce is done when smooth and thick. Do not over work.

Steps:

• In a 1-quart glass bowl, combine butter, water, lemon juice and cayenne.
• Cook in microwave on high for 3 to 4 minutes, or until butter melts and mixture boils.
• With wire whisk, gradually beat in egg yolks, beating constantly.
• Cook at medium-low for 30 to 60 seconds, or until thickened.
• Enjoy!

Steps:

• Place butter in a microwave-safe bowl. Cover and microwave on medium power until melted, 30 seconds to 1 minute.
• Add half-and-half, egg yolks, lemon juice, salt, and cayenne pepper to melted butter; stir to combine. Microwave, uncovered, on medium power for 2 1/2 minutes. Stir, and microwave on medium power for 1 more minute.
• Remove from the microwave and whisk until fluffy; sauce may look curdled at first, but it will become nice and smooth as you whisk it.

Steps:

• The list of ingredients are what is the basic recipe. Melt the butter ahead of time to cool slightly and use something like a microwave safe measuring cup or bowl, makes it much easier to pour with a handle. In a heavy bottom pan on a low setting, put the 3 egg yolks with the water and fresh lemon juice in pan. Whisk together while heating up. When it starts to get "custardy" (sauce sticks to the back of the spoon and you can start to see the bottom of the pan from whisk strokes), take off heat and start adding the melted butter in a slow stream while whisking until completely incorporated into the egg yolks.
• NOTES: You can use bottled lemon juice, but fresh will make a difference like you never knew! You can multiply for larger groups. I have a good rule of thumb that works for me that for every stick of butter, it will serve generously two people. Also, keep the heat low! If you see the yolks starting to curdle, you have it too high! It does require alot of whisking.
• The reason this works so well is that the basic principal of Hollandaise is to incorporate one stick of butter for every egg yolk. With the extra egg yolk, it never seems to fall apart. I will say this also, I have better results with the flavor of the sauce using one salted and one unsalted sticks of butter.
• Uses are on Eggs Benedict, asparagas, artichokes.

Steps:

• Using a microwave, melt butter in heat-safe bowl (measuring bowl preferred).
• Add all other ingredients in to bowl and incorporate w/ an immersion blender.
• Return the bowl to microwave for 30-90 sec, or until the sauce appears to come together. **Keep an eye on it!
• Remove bowl from microwave and re-incorporate sauce w/ immersion blender.
• Transfer to serving dish or scoop straight from the bowl and enjoy.