Cajun Cook
Senior Cook
Microwave Hollandaise
Makes About 1 Cup
[FONT=Verdana, Arial, Helvetica]"I love the simplicity of this recipe. In under 10 minutes I can have wonderful hollandaise sauce. I know that this is usually used in eggs benedict but I always use it for a sauce to put over marinated and grilled new york strip steaks"[/FONT]
[FONT=Verdana, Arial, Helvetica]Ingredients:[/FONT]
- [FONT=Verdana, Arial, Helvetica]4 Tablespoons of salted butter[/FONT]
- [FONT=Verdana, Arial, Helvetica]2 Egg yolks, whites discarded[/FONT]
- [FONT=Verdana, Arial, Helvetica]1 Tablespoon of lemon juice[/FONT]
- ¼[FONT=Verdana, Arial, Helvetica] Cup of heavy cream[/FONT]
- ½[FONT=Verdana, Arial, Helvetica] Teaspoon of Dijon mustard[/FONT]
- ¼[FONT=Verdana, Arial, Helvetica] Teaspoon of salt[/FONT]
- ⅛[FONT=Verdana, Arial, Helvetica] Teaspoon of paprika[/FONT]
- 1 Small shallot, minced
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- Place the butter and minced shallot in a Pyrex, 2-cup measuring cup and microwave on high for about 30 seconds. All the butter should be melted and have cooked the shallots somewhat. Remove from the microwave and add the lemon juice. Give it a good stir and set aside.
- In a different small bowl, combine the egg yolks, heavy cream, mustard, salt, and paprika. Stir well to combine. Now add the cream mixture to the butter mixture in the Pyrex vessel and stir well.
- Now place the sauce in the microwave and microwave on high for 12 to 15 second intervals. After each interval, remove from the microwave and stir. Depending on what the wattage of your microwave is, you will begin to see a ring bloom around the edge of the sauce. This will let you know that you are close to being done. Check the thickness after each stir.
Note: It is possible to break this sauce if you microwave (heat) it too much. Sometimes you can bring the sauce back by stirring in a couple of ice cubes but I usually just start with a new sauce. Also, the cooking times will very by a little depending on the wattage of your microwave. The one I use is 1100 watts. It may take a little experimenting on the times but once you get it down, you will be glad you did.
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