Community Pick
Easy Hollandaise Sauce
- Ready In:
- 6mins
- Ingredients:
- 5
- Yields:
-
1 1/2 cups sauce
- Serves:
- 10
ingredients
- 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
- 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.
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Reviews
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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.
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I loved the ease of this recipe. I've definitely had a few mishaps with hollandaise in the past, and this was very simple and straightforward. I did feel it needed a bit more lemon juice and some seasoning, but enjoyed it on eggs benedict yesterday, and will be enjoying it again tonight on brussel sprouts and cauliflower. Thanks for a keeper!
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This recipe is terrific! Very easy to make and I will definitely make it again. Because it is made in the microwave you can slow down the final time to cook to coincide with when you need it for the eggs. I just made sure to have a whisk handy. I saved the leftover portion in my measuring cup and it's easy to warm up again for use the next day. I just warmed it up in 30 second increments on high - whisking in between them. Perfect!!
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>