Recipe by BecR
This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole Eggs Benedict Casserole (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.
Top Review by Rosabela
I love this version of hollandaise sauce! It is quick, easy to make, and very tasty. The Dijon mustard gives it a nice kick. I have made this several times and it has become a family favourite over white asparagus and boiled potatoes (German family). I made this today and I cooked it a bit longer than I should have in the microwave, so the sauce curdled a bit. To save it, I pureed it with a hand mixer and then continued nuking it till it thickened up. I always use this method when I accidently curdle a sauce and so far it has worked like a charm. Hopefully this helps other cooks. One last note, I also added a bit of dill and seasoned with salt and pepper. Thanks for sharing this wonderful recipe! This is going into my Keeper File.
- 1⁄2 cup butter (1 stick)
- 4 large egg yolks
- 1⁄2 cup heavy cream (or whipping cream)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
Directions See How It's Made
- 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.