One-Minute Hollandaise Sauce

One-Minute Hollandaise Sauce
  • PREP TIME
    5 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    10 mins
  • SERVING
    4 People
  • VIEWS
    288

Indulge in the luxurious richness of Hollandaise sauce, effortlessly crafted in just one minute. Elevate your brunch with classic Eggs Benedict or bestow a touch of elegance upon grilled chicken or steak, transforming ordinary meals into culinary masterpieces.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    1 g
  • Cholesterol
    164 mg
  • Protein
    2 g
  • Saturated Fat
    15 g
  • Sodium
    208 mg
  • Sugar
    0 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a microwave-safe bowl, whisk together the egg yolks, lemon juice, milk, salt, and pepper until well combined. (2 minutes)

Image Step 02
02 Step

Recipe View 3 mins Gradually drizzle in the melted butter while continuously whisking until the sauce is smooth and emulsified. (3 minutes)

Image Step 03
03 Step

Recipe View 1 mins Microwave on medium power in 15-second intervals, whisking vigorously after each interval, until the sauce thickens and reaches a creamy consistency, approximately 1 minute total. (1 minute)

Image Step 04
04 Step

Recipe View Serve immediately and enjoy!

Ensure the butter is melted but not too hot to avoid cooking the egg yolks.
Whisking vigorously and frequently is key to achieving a smooth and emulsified sauce.
Adjust the lemon juice and seasoning to your preference.
For a richer flavor, substitute the milk with heavy cream.
If the sauce becomes too thick, whisk in a teaspoon of warm water to thin it out.
Hollandaise is best served immediately, as it can separate upon cooling.

Darrin Bruen

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 96 Ratings)
Total Reviews: (7)
  • Helena Leffler

    Make sure your butter isn't too hot when you add it, or it will cook the eggs!

  • Rosendo Ohara

    This is a lifesaver when I need hollandaise in a hurry. Thank you!

  • Elvie Dibbert

    I added a pinch of cayenne pepper for a little kick. It was amazing!

  • Amya Kleinkonopelski

    I used clarified butter and it turned out perfect!

  • Hilma Predovic

    Mine separated a bit, but I think I microwaved it for too long. I'll try shorter intervals next time.

  • Adrien Terry

    I was skeptical, but this actually worked! So easy and delicious!

  • Johathan Corwin

    I never thought I could make hollandaise this easily! This is a game changer.

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