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Hollandaise: Kenmore's Microwave Hollandaise Sauce

Source of Recipe

posted to mimi's exchange board


List of Ingredients

1/4 C. butter or margarine
1/4 whipping cream or light cream
2 egg yolks, well beaten
1 T. lemon juice
1/2 tsp. dry mustard
1/4 tsp. salt


Recipe

In a 4-cup glass measure, cook butter on HI (max. power) 1 minute, or until butter is melted (cover cup with waxed paper to avoid splatter). Add remaining ingredients, cream first to cool down the hot butter as not to cook the egg yolks. Beat with a whisk until smooth. Cook on 70 (7% or 'roast') for one minute, stirring every 15 seconds, until thickened. (This often takes a few more 15 second intervals...keeping an eye on the thickness). Whisk until light and smooth. You will know when it is done because it looks terrific and tastes delicious.

If sauce curdles, beat in 1 tsp. hot water and continut beating until mixture is smooth.Don't be anxious to do this because a little "whip with a whisk" could bring it to perfection.

To reheat holandaise, heat on 20 (low) 15 to 30 seconds, stir, let stand 1 minute and repeat until hot.


Per original poster: This recipe takes a bit of practice but is the quickest and lovliest of all hollandaise sauces I've tasted above the traditional method. It is a one "bowl ~ measuring cup~ method". Please try it! And use those leftover egg yolks. Or, maybe use them first and then do something else with the whites.