Simple Microwave Hollandaise Sauce Recipes

ONE-MINUTE HOLLANDAISE SAUCE

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.

NO-FAIL MICROWAVE HOLLANDAISE SAUCE

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.

QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE

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.

SIMPLE MICROWAVE HOLLANDAISE SAUCE

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.

EASY HOLLANDAISE SAUCE

Steps:

• Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
• Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
• NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.

MICROWAVE HOLLANDAISE SAUCE

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.

LOW FAT MICROWAVE HOLLANDAISE SAUCE

Steps:

• Combine cornstarch and mustard, and cayenne if you are using it in a 2-cup glass measure. Gradually add milk and egg(s) blending with a wire whisk.
• Microwave at HIGH 1 minute; stir well.
• Microwave at HIGH an additional 1-1/2 minutes or until thickened, stirring every 30 seconds.
• Add lemon juice, butter, and salt; stir with a wire whisk. Add black pepper to taste and serve as desired.

FIVE MINUTE HOLLANDAISE SAUCE

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!