Microwave Hollandaise Sauce


Microwave Hollandaise Sauce

Yes, this is for real!  I’m not a huge microwaver, but the microwave actually saved the day here.

I happened upon this completely by accident.  This weekend I had some egg yolks leftover due to making cake with only egg whites, so I figured I would make some Eggs Benedict as a treat.  I didn’t have English muffins, but I did have Canadian bacon and plenty of eggs.  All I needed was the sauce to make a pretty decent version of my favorite savory breakfast dish.

Traditional hollandaise sauce is not easy to make — lots of whisking and double boilers.  Things I just don’t have time for.

Originally I was aiming to use my immersion blender to make a faster version of the traditional technique.  All you do is blend egg yolks, add lemon juice, and drizzle in some hot butter while blending.  The hot butter cooks the yolks, the blender creates an emulsion, and you are good to go.  My only problem was that I had all the ingredients ready, put my immersion blender in my egg yolks and pressed start, and the darn thing fell apart

As a side note, my wonderful husband bought me an All-Clad immersion blender for Christmas.  I have been wanting one for years and was so happy.  I used it twice and it is going back to the store.  After checking out reviews on the product, I see this isn’t an uncommon occurrence.  Boo! If anyone has a replacement product recommendation, let me know.  I threw away my super old blender, so I am in need of something dependable.

I started whisking all of my ingredients together, but the melted butter I had on hand was no longer hot and I ended up with a cold, soupy mixture.  In an attempt to save breakfast, I popped the bowl in the microwave for ten seconds.  Whisked, microwaved for ten more seconds, and noticed it was starting to thicken up.  I knew I was on to something.  I microwaved and whisked a couple more times and had a beautiful hollandaise sauce.  See the photo for evidence — it was the perfect consistency, creamy and was slightly tangy with the lemon juice.  I also cut out a lot of the required butter — bonus!

What you need to make a bit of microwave hollandaise sauce, too:

4 egg yolks

4-5 Tbs melted butter

2 Tbs of lemon juice

1/4 tsp of hot sauce

salt and pepper

Procedure:

Whisk all the ingredients together.  If your melted butter is hot, make sure you whisk thoroughly as you combine it with your egg yolks.

Microwave on regular power for 10 seconds, then whisk the ingredients some more.  Repeat microwaving and whisking until your sauce thickens to the consistency of hollandaise sauce.

Pour over poached eggs, asparagus, or just drink the stuff — it is so good!

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