This is the best and simplest way to make a rich, velvety hollandaise sauce, just as good or better than most restaurants serve. This recipe comes to us from Pat Jester’s 1988 Microwave Cookbook. Try it over Broccoli Rice Quiche, or Eggs Benedict.
Always Perfect Hollandaise Sauce Recipe Yield: 1 Cup
- 2 Tbsp fresh lemon juice
- 3 egg yolks
- dash white pepper
- 1/2 C butter, cut up
- 1/4 tsp. dried leaf tarragon (optional)
- 1/4 tsp. zest of lemon (grated)
Follow directions closely for perfect hollandaise sauce every time:
- Using a blender, combine egg yolks, pepper, and lemon juice at low speed until frothy.
- In a 2-cup glass measuring cup, melt and heat butter in a microwave set on HIGH for 1 1/2 to 2 minutes, or until butter is melted.
- With blender on HIGH speed, slowly pour in the melted hot butter, blending constantly, until the mixture is very thick.
- Stir in the tarragon and lemon peel zest.
- Pour mixture into same glass measuring cup; set in a bowl of hot water. The water should be at the same level as the sauce.
- Microwave at 30% (MEDIUM LOW) for a total of 5 minutes, stopping to stir every 2 minutes. Stir before serving.
- Refrigerate leftover sauce and reheat using the directions below to ensure a perfect sauce again:
To reheat leftover hollandaise sauce:
Place sauce in glass measuring cup and a bath of hot water as directed in original recipe. Microwave at 70% power (MEDIUM HIGH) for 4 – 5 minutes, stopping to stir 3 times in even intervals.HP Books MICROWAVE COOKING The Complete Guide by Pat Jester