Simple Microwave Hollandaise Sauce Recipes
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!
Provided by Jamie in North Caro
Categories Sauces
Time 4m
Yield 6 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 163.8, Fat 17.6, SaturatedFat 10.5, Cholesterol 132.9, Sodium 139.2, Carbohydrate 0.6, Sugar 0.1, Protein 1.5
QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE
Quick and easy hollandaise sauce. Makes enough for 2 servings of eggs benedict or asparagus. I've tried several ways to make hollandaise sauce; this method works every time and is very quick. My kids love it. I put poached egg on toast or biscuit and top with sauce. I also add crumbled sausage with jalapeno and garlic.
Provided by scottki
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
- Heat in microwave for 15 to 20 seconds; whisk.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 1 g, Cholesterol 265.9 mg, Fat 27.4 g, Protein 2.9 g, SaturatedFat 16.2 g, Sodium 249 mg, Sugar 0.2 g
SIMPLE MICROWAVE HOLLANDAISE SAUCE
This is my dad's no-fail hollandaise sauce he makes in the microwave.
Provided by Sarah Dipity
Time 10m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 1.3 g, Cholesterol 138.5 mg, Fat 15.5 g, Protein 1.9 g, SaturatedFat 9.2 g, Sodium 157.1 mg, Sugar 0.2 g
MICROWAVE HOLLANDAISE SAUCE
Make and share this Microwave Hollandaise Sauce recipe from Food.com.
Provided by Audry Jo B.
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 358.1, Fat 38.2, SaturatedFat 22.9, Cholesterol 267.8, Sodium 235.5, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 3.4
MICROWAVE HOLLANDAISE SAUCE
In Plainfield, Illinois, Linda Oelrich drizzles this rich sauce over veggies or eggs Benedict. "It cooks in the microwave while you poach the eggs," she writes. "Add muffins and fruit, and it beats breakfast at a fancy restaurant."
Provided by Taste of Home
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a 1-qt. microwave-safe dish, heat 2 tablespoons butter, uncovered, on high for 20 seconds or until melted. Whisk in flour until smooth. Gradually add the milk. Microwave, uncovered, on high for 45 seconds; whisk lightly. Heat 45 seconds longer or until thickened. Whisk in the remaining butter until melted., In a small bowl, beat egg yolks; add a small amount of hot milk mixture. Return all to the 1-qt. dish, stirring constantly. Whisk in the lemon juice and salt until combined. Microwave, uncovered, on high for 30-60 seconds or until thermometer reads 160°. Refrigerate leftovers.
Nutrition Facts : Calories 76 calories, Fat 6g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 178mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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- Place the butter in a small microwave-safe bowl. Microwave for 20 seconds or until fully melted.
- Place the egg yolk and lemon juice in another microwave-safe bowl. Use a small whisk or a fork to break up the egg yolk and mix it with the lemon juice. Add the melted butter in a slow stream to the yolk while mixing with the whisk or fork constantly. The hot butter and brisk mixing will temper the egg yolks, warming them without scrambling. Continue to mix for 30 seconds. The mixture should be a beautiful pale yellow with a slightly thickened, satiny texture.
- Place the bowl in the microwave and cook for 10 seconds. Remove the bowl from the microwave. Stir it briskly for another 30 seconds. It should become a thick, smooth sauce. If it seems lumpy, continue stirring. It should smooth out and create a thick, velvety sauce. If needed, you can microwave in 5 second increments until it can be stirred into the thick, velvety sauce.
- Season the hollandaise with a bit of salt and pepper. Taste for seasoning, adding more if necessary along with a pinch of cayenne pepper or a few drops of your favorite hot sauce if desired. Serve by spooning over eggs, steamed asparagus, or fish.
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