Hollandaise sauce is one of those recipes that seems to be way more effort than most people – including me – want to take. I’ve read that it can be finicky as well, sometimes curdling or separating. But honestly, I wouldn’t know because I’ve always made this super easy hollandaise sauce that my stepmama introduced our family to many years ago.
Since then we’ve all been ruined and now prefer this recipe to what is served at restaurants. We find the “other” sauce to be greasy, flavorless and sometimes oddly sweet. In fact, my whole extended family so loves this sauce that our favorite way to eat it – as Eggs Benedict – has been our traditional Christmas breakfast for years.
If you, too, have never cared for traditional hollandaise or you’d just like a tasty, easy sauce to dress up garden vegetables in addition to Eggs Benedict, try this and I bet you’ll like this as much as we do.
This sauce is made quickly in the microwave and has a couple of ingredients not found in traditional Hollandaise sauce recipes, milk and dry mustard, in addition to eggs, butter, lemon juice, and salt.
You basically throw all the ingredients in a quart measuring except for the eggs, which need to be separated first. Simply use the shell to separate the yolk from the whites and separate the white right into a container to hold them for another use, like adding to future scrambled eggs. Tip: If making Eggs Benedict, add some of the whites to each egg before poaching.
After microwaving on Roast (usually power level 6) for 2 minutes it will look like this. Stir it well, and put it back into the microwave for another 2 minutes on the Roast level.
Now it may look like this when you take it out and you think, “darn…what happened?
Don’t panic, just stir it well and it will smooth right out and you have a lovely sauce. See? E.A.S.Y. All that’s left is to pour it over the top of whatever you’d like.
Like I mentioned, we usually make Eggs Benedict (which is so popular my daughter requested for her birthday dinner and explains why it’s on a “you are special” red plate in the first photo), but it’s equally good over roasted asparagus or broccoli.
Though I won’t hold my breath waiting for my daughter to request that for her birthday.
Easy Hollandaise Sauce
- 1/2 c. butter
- 1/2 c. milk
- 4 eggs – yolks only (reserve whites for another use)
- 2 Tb. lemon juice
- 1 t. dry mustard
- 1/2 t. salt
- Place the butter in a 1-quart glass measuring cup and microwave on HIGH for 1 minute or until melted.
- After separating the eggs, add the yolks and the remaining ingredients to the measuring cup. Stir until smooth.
- Set microwave to “roast” (usually power level 6) and cook for 2 minutes. Remove and stir well.
- Cook for another 2 minutes on “roast” or level 6.
- Stir until smooth and serve.
Makes 4-6 servings (and is easy to cut in half for 2-4 servings) [/recipe]