No-Fail Microwave Hollandaise Sauce

Awesome simple recipe. Next time I will know without a shadow of a doubt to microwave for 1 minute at 60% as I watched it go from perfect, thick and fluffy to seperated mess at 1 minute 15 seconds. Oh well, definitly will be making it again.

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Fast & easy. I made as listed with just a little salt & freshly ground black pepper added to suit our taste with no problems. If it does separate just add a little boiling water & whisk it in and this should bring the mix back to creamy :) A keeper in my book.

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I followed this almost exactly - perfect results! Went 15 seconds at a time on full power, needed 1 minute total. My small variation was to puree some herbs from my garden in a mini blender, add a few Tbsp of the hollandaise to that and blend again. The herbs didn't quite puree so poured it through a little sieve back into the batch of hollandaise. Turned a pale green and tasted lovely - lightly herby and a delicate lemon taste. Served with Giada's Marinated Vegetables (beets, green beans and carrots) instead of the mustard dressing suggested. Brought this to a pot luck where I knew the rest of the food was going to be rather heavy. It took a while for people to discover my veggies, but once they did, the whole thing was devoured.

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I suspect microwaves vary a great deal in power. I followed instructions to the letter, but my sauce clumped and the butter separated. Good flavor though, so will try again, but stop at 30 seconds.

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You got it. This worked great! 45 sec total cooking.

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I feel like I've at least got to give 2 stars since this turned out so well for everyone else, but it was a curdled mess for me - it looks like blended scrambled eggs! It does have a good flavor; perhaps would benefit from a bit of paprika or pepper. I think the issue could have been my microwave being too strong; the first direction is to soften the butter on high for 20 seconds- I did 70% for 20 seconds and the butter almost completely melted! This might explain why my sauce curdled after just two 15-second blasts in the microwave. I might give it another shot on lower heat settings, but I've already got a perfect recipe that I found on another site (but it has a splash of milk, which I was out of today).

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First time I had the guts to make Hollandaise sauce and it came out perfectly. Did add a little water so it wouldn't be lumpy, otherwise followed recipe. Used salted butter didn't need more salt
thank u Jamie

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Quick and oh so easy!!! Followed the recipe exactly and it turned out amazing... thanks!

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It works! I too used 60% on mymicrowave and it took about 1 1/2 minutes. It was very thick and I prefer it thinner so added some water. Seasoned with salt, pepper and tabasco. Thanks!

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Very nice and easy.

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I'm rating this 5 stars, even though it didn't work out for me, it still tasted great. After reading the other reviews makes me wonder if my microwave is too hot? My mixture separated and was a yucky mess. I will try again and reduce the power (need to figure out how to do that). I'm sure with a little patience I can make this work. Thanks Jamie for giving us an easy Hollandaise Sauce recipe!

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Why is this method not better known? Fabulous, creamy hollandaise in minutes, with no danger of curdling or going wrong!

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So very easy and delicious! My DSiL has made it this way unsuccessfully - because her eggs curdle, but your method is truly no-fail if you follow your instructions to whisk every 15 seconds - smooth and creamy. I doubled the lemon juice (to DH's taste) and served it with Eggs Benedict. Perfect!! Thanks Jamie in North Carolina!

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Second try ... Yeah! My oven is 1050 Watts so I tried it again but reduced the power to 60% and also used only 2 tsp lemon juice because all I have is bottled stuff

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This worked out extremely well and is SO easy. It had the proper texture, although it might be a tad too lemony and definitely needs some salt. I will absolutely make this again.

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excellent however could use salt especially if you are using unsalted butter. texture and everything else was great

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