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Try this Microwave Hollandaise Sauce recipe, or contribute your own. "Observer" and "Charlotte" are two tags used to describe Microwave Hollandaise Sauce.
"I made this recipe and used fat-free half-half. It was a little thinner, but you could add 1 extra egg yolk to a double recipe. That should help with the consistance issue. "
Place butter in 2-cup glass measure and microwave, uncovered, on high for 30 seconds. Remove butter from microwave and stir until completely melted. (We found this took two 30-second bursts). Separate eggs, placing yolks in small bowl and setting aside whites for another use. (Egg whites can be frozen.) Beat yolks well with whisk or fork, then add, along with lemon juice and cream, to butter and stir well. Microwave mixture, uncovered, on high for 1 minute, stirring every 15 seconds with fork. When ready, sauce will be just slightly thick. (Ours took 1 minute 30 seconds). Remove sauce from microwave and stir in mustard and salt. Cover with plastic wrap until ready to serve. Note: You can substitute half-and-half, but the consistency will be thinner. Notes: We ran this recipe Nov. 5 when we wrote about the book ``Desperation Dinners, by columnists Alicia Ross and Beverly Mills (Workman, $13.95). But it bears repeating. In testing, we found the recipe was fast and easy, and best of all, you can refrigerate it, then reheat it in two 30-second bursts in the microwave. Recipe by: Years best recipes Compiled by KATHLEEN PURVIS Posted to MC-Recipe Digest V1 #982 by Sue
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Usaborn 5 years agoI made this recipe and used fat-free half-half. It was a little thinner, but you could add 1 extra egg yolk to a double recipe. That should help with the consistance issue.