Mom's Simple Microwave Hollandaise Sauce

This recipe for a simple microwave hollandaise sauce yields a tart, fresh lemon sauce that is perfect for steamed vegetables, eggs Benedict, or savory crepes. It will be your back pocket hollandaise recipe in no time. There are no special tricks to this preparation method, just lots of whisking and tasty ingredients. No blender or double boiler needed to make this classic sauce!

Do you have any favorite foods from your childhood that only taste "right" the way your mom made them? For me, one of these is hollandaise sauce. My mom's recipe is based on the Fannie Farmer cookbook, and our copy was old, worn, and spattered with butter on the pages holding the hollandaise sauce recipe. I've finally settled on proportions that consistently work and give the flavor I remember from my childhood. This Microwave Hollandaise Sauce is bursting with lemon flavor, zippy and in perfect balance with poached eggs.

Sometimes the sauce makes the meal. Try my Pomegranate and Red Pepper Dressing or Thai Peanut Sauce to liven up your dinners just like this bright hollandaise.

Ingredients

I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Butter - I use salted butter from Costco for most of my recipes. If you use unsalted butter, add an additional ¼ teaspoon of kosher salt to the sauce. 
• Lemon Juice - Use fresh, please! Any time a recipe has only a few ingredients you have to use the best and freshest you can get your hands on.
• Egg Yolks - I used large eggs when developing this recipe, you may need to adjust the amount of egg yolk if you use jumbo or other egg sizes.
• Cayenne Pepper - I use just the smallest amount, but it adds an important spicy note to the rich sauce.

Instructions

Juice a fresh lemon to yield 3 tablespoons of lemon juice. Strain the juice with a mesh strainer, if desired, for the smoothest sauce.

Cut the butter into pieces and add it to a microwave-safe bowl.

Cook the butter for 1 minute, melting it completely. Add the lemon juice to the butter.

Whisk the lemon juice and butter together well.

Add the egg yolks, one at a time, whisking vigorously after each addition.

Once all four yolks are in the lemon and butter mixture, the sauce should be frothy and a bit thicker.

Microwave the sauce for 30 seconds. The edges of the sauce will look solid, but the center will be very watery. Whisk well to make the entire sauce a uniform texture.

Microwave for another 30 seconds. The sauce will look like you've made scrambled eggs and you may think it's ruined, but it's not! Whisk vigorously again until the sauce smooths out.

Add the cayenne pepper, salt, and two tablespoons of water to the sauce. Whisk to combine and then microwave once more for 30 seconds.

After the last burst in the microwave, whisk the sauce very well and it will be a smooth and emulsified texture. Transfer it to a bowl or pitcher and serve immediately.

Microwave Tips

Microwaves vary greatly, and the power in your microwave will make a difference in cooking times. This recipe was developed with a 1000-watt model. If your microwave has less power than that, change the number of cooking bursts before you change the amount of time for each one. You may have to cook for three rounds of 30 seconds each time, for example, instead of two. It's a lot easier to overcook the sauce when you cook for too long at one go.

Equipment

This simple method requires no blender or double boiler, but a few common kitchen tools will help you make smooth and rich hollandaise in the microwave:

• Whisk - I have what may be an excessive number of whisks to choose from, but an 8-inch whisk I got years ago as a wedding gift is my favorite. It is perfectly sized for a medium bowl and the volume of the sauce. Whisking is the key to this preparation, so use a whisk and bowl combination that feels comfortable and will contain the sauce.
• Mixing Bowl - It's helpful to have mixing bowls in a variety of sizes, but you'll always reach for a sturdy glass mixing bowl for mixing batters, cookie doughs, snack mixes, and salads. Use a microwave-safe bowl for this sauce and choose a size that fits well in your microwave.
• Citrus Reamer - I find pressed glass reamers with a dish to catch the juice and a spout for easy pouring at the thrift store all the time. You can also use a handheld citrus squeezer to extract the fresh lemon juice.

Serving Suggestions

Hollandaise sauce is a classic addition to Eggs Benedict or Eggs Florentine. You can also add it to simple steamed vegetables like broccoli, asparagus, or green beans. Hollandaise is great on seafood, too! Serve it with simple salmon filets or use it as a dipping sauce for crab legs.

Storage

Store any leftover hollandaise sauce in a tightly sealed container in the refrigerator for up to 4 days. The butter and eggs in the sauce can easily take on refrigerator smells, so consider double protection - add a layer of plastic wrap before sealing with an airtight top.

FAQ

More Brunch Favorites

Microwave hollandaise is perfect for Eggs Benedict at brunch, but why not offer a few options with both sweet and savory flavors? Here are some great brunch recipes to explore:

Lemon Lovers Unite!

The lemon flavor shines in this special hollandaise sauce, but why stop at breakfast? Incorporate lemon into all of your meals with this collection of recipes:

Try It and Share

I hope you try Mom's Simple Microwave Hollandaise Sauce and share the recipe with family or friends. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.