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.
OMG! Best Hollandaise Sauce recipe EVER! Soooo simple and easy and tastes great! No more double boilers!! This put the mushroom, asparagus strata I made for Sunday breakfast over the top! Thank you, thank you, thank you for sharing.
did as instructions, 1 minute to exact, love the taste will do again
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.
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.
You got it. This worked great! 45 sec total cooking.
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.
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
The best, delicious a quickest way to do it!! NUMMY
I have successfully made Hollandaise the traditional way many times, but who would keep doing so after trying out this recipe? It takes 3mn, has never failed me (I have made it like 20 times!), tastes perfect (I do add a little salt and pepper), turns out smooth and satiny....I don't think I will ever make it the stovetop way again. Thank you for making my life easier. If you are reading the comments because you are unsure, doubt no longer and go get your microwave-safe bowl! :)