“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!”
READY IN:
4mins
YIELD:
6 12
UNITS:
US

Ingredients Nutrition

Directions

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

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