Time 5m Yield 2 Number Of Ingredients 5 Steps:
Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk.
Time 5m Number Of Ingredients 6 Steps:
Melt the butter in a microwave (make sure it’s covered as it will splatter) for about 1 minute, until it’s hot. Alternatively, you could heat it on the stove. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined. With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified. Pour the hollandaise sauce into a small bowl and serve while warm.
Time 4m Yield 6 12 Number Of Ingredients 3 Steps:
Put butter in a safe 4-cup measure. Microwave 20 sec. on high, until butter is soft but not melted. (This may take up to 60 seconds if the butter is cold from the fridge.). In a small bowl, mix yolks and lemon juice. Add mixture to softened butter. Let set for 1 minute. Microwave on high, stopping to whisk every 15 sec. The mixture WILL be lumpy for the first two whippings. Sauce is done when smooth and thick. Do not over work.
Time 10m Yield 4 Number Of Ingredients 6 Steps:
Place butter in a microwave-safe bowl. Cover and microwave on medium power until melted, 30 seconds to 1 minute. Add half-and-half, egg yolks, lemon juice, salt, and cayenne pepper to melted butter; stir to combine. Microwave, uncovered, on medium power for 2 1/2 minutes. Stir, and microwave on medium power for 1 more minute. Remove from the microwave and whisk until fluffy; sauce may look curdled at first, but it will become nice and smooth as you whisk it.
More about “no fail microwave hollandaise sauce recipes”
Time 15m Yield 1-1/4 cups. Number Of Ingredients 6 Steps:
In a 1-qt. microwave-safe dish, heat 2 tablespoons butter, uncovered, on high for 20 seconds or until melted. Whisk in flour until smooth. Gradually add the milk. Microwave, uncovered, on high for 45 seconds; whisk lightly. Heat 45 seconds longer or until thickened. Whisk in the remaining butter until melted., In a small bowl, beat egg yolks; add a small amount of hot milk mixture. Return all to the 1-qt. dish, stirring constantly. Whisk in the lemon juice and salt until combined. Microwave, uncovered, on high for 30-60 seconds or until thermometer reads 160°. Refrigerate leftovers.
