Microwave Hollandaise Sauce

Hollandaise Sauce on Asparagus and Eggs Benedict

When we were planning the menu for a “breakfast” themed dinner, Eggs Benedict were suggested. No surprises there. Toasted English muffins, ham, poached eggs and that sauce. That creamy mingling of egg yolks, butter and lemon juice that come together so magically. Always a favorite and for good reason.

I have made Hollandaise the traditional way, whisking over simmering water, being careful not to scramble the eggs. I always felt a good Hollandaise was worth the effort. But why not make things easier on yourself, if you can?

This is probably the easiest Hollandaise sauce I have ever made. So much simpler than whisking over simmering water. The end result is every bit as yummy as the traditional method. The whole sauce is made in a microwave oven and in just a few minutes.

Why do people hate microwaves? Not all people, of course. I love my microwave. But every time microwave ovens come up in discussion on food-related social media, the haters pop up. People proudly proclaiming how they would NEVER own one. Really? You never get that response about food processors or juicers.

I get that not everyone wants or needs to own a microwave. But why the anger? What did a microwave oven ever do to you?

While there are limits to what you can cook in a microwave oven, there are plenty of great uses, too. I make cashew brittle in mine. I also love to cook rice in my microwave. My usual breakfast of oat bran is made in the microwave almost every morning. If only for this Hollandaise sauce, I would still own a microwave.

So here is the recipe. I hope you like it as much as I do.


Microwave Hollandaise

1 stick ( 1/2 cup) butter

3 egg yolks

1 1/2 T. lemon juice

pinch of salt

fresh ground pepper, optional

In microwave safe bowl, soften butter. This will take 10-15 seconds. Don’t melt the butter, just soften it. Watch carefully. It may take less time if the butter is already room temperature, longer if butter is cold. I often make a double batch, so allow a few more seconds for larger quantities. Whisk together the egg yolks and lemon juice. Whisk the yolk mixture into the softened butter. Let stand on the counter a minute or two. Place in microwave and cook on high heat for 15 seconds. Be careful- only 15 seconds at a time. Whisk the mixture and return to the microwave, cooking 15 seconds. Repeat this process until sauce is thickened, smooth and shiny. It should take 3-4 of these 15 second cooking sessions, but ovens vary. It takes a little longer if you double the batch, too. Also, don’t worry if the sauce doesn’t look smooth the first time you whisk all the ingredients together. It gets smoother upon further cooking/whisking. Season with salt and pepper to your own taste. Enjoy with Eggs Benedict or as a sauce for steamed veggies.

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