Microwave Hollandaise Sauce
- 3 egg yolks
- 2 tablespoons lemon juice
- 1/2 cup butter, softened and divided into thirds
- Salt and pepper to taste
Microwave Hollandaise Sauce
Demonstrated by: Charlene El-Swaify, President Elect, Hawaii Association of Family & Consumer Sciences.
Featured in Eggstra Special on April 1, 2001.
Ingredients:
Directions:
- In a 4-cup microwave-safe measuring cup, lightly whisk egg yolks.
- Beat in lemon juice.
- Add one-third of the butter and microwave, uncovered, on high power for 25 to 30 seconds.
- Whisk well to incorporate butter into yolks.
- Add another third of the butter; microwave on high power for 15 to 20 seconds; whisk again.
- Add remaining butter; microwave on high power for 10 to 15 seconds; whisk again.
- Sauce should be thick and smooth.
- Season with salt and pepper; serve over Eggs Benedict.
Makes about 1 cup.
