Hollandaise Sauce

Makes about ¾ cup

½     cup unsalted butter, cut in ½-inch pieces
1      large egg yolk
2      tablespoons fresh lemon juice
1      tablespoon water
½     teaspoon kosher salt
¼     teaspoon dry mustard

Nutritional information per serving (2 tablespoons):
Calories 162 (95% from fat) • carb. 1g • pro. 1g • fat 17g • sat. fat 10gchol. 132mg • sod. 194mg • calc. 11mg • fiber 0g

1. Put the butter in a small, microwaveable measuring cup or bowl.
Place in the Cuisinart® 3-in-1 Microwave AirFryer Oven. Select the
Microwave Preset A-3 to melt the butter, and press Start. When cycle
is done, remove butter and let cool slightly, about 4 to 5 minutes.
2. Put egg yolk, lemon juice, water, salt and dry mustard in a
microwaveable bowl with a handle. Whisk until emulsified and smooth.
Whisk in melted, cooled butter; whisk until completely emulsified.
Place bowl uncovered in oven. Select Microwave with the time and
power level set for 1 minute 30 seconds on Medium High (7P),
and press Start. Pause to whisk briskly every 20 seconds. Add time
if necessary. The mixture will begin to thicken at the edges and
resemble a soft custard. Cook until mixture thickens enough to coat
a metal spoon.
3. Serve warm with seafood, vegetables, or eggs. If not serving
immediately, cover with a round of waxed paper placed directly
on the sauce to prevent a “skin” from forming. To reheat, remove
waxed paper. Microwave for 2 minutes on Medium Low (3P),
stirring with a whisk after 1 minute of cooking, and again when
cooking is completed.