Simple Hollandaise

Cuisinart original

Hollandaise sauce can be daunting – making this in your microwave makes it quick and easy. Serve with fish, vegetables or to make Eggs Benedict.


Makes about 1 cup


½ cup unsalted butter, cut in ½-inch slices 3 large egg yolks 2 tablespoons fresh lemon juice 1 tablespoon water ½ teaspoon kosher salt ¼ teaspoon dry mustard

Nutritional information

Calories 125 (95% from fat) ▪ carb. 0g ▪ pro. 1g ▪ fat 13g ▪ sat. fat 8g ▪ chol. 111mg ▪ sod. 88mg ▪ calc. 12mg ▪ fiber 0g


Place butter in a microwaveable 1-cup measure. Cover with waxed paper and place in the Cuisinart® Convection Microwave Oven with Grill; microwave on 50% power (PL-5) to melt, about 1 minute. Let cool slightly, about 4 to 5 minutes. Place egg yolks, lemon juice, water, salt and dry mustard in a microwaveable 4-cup measure or bowl with handle. Whisk until emulsified and smooth. Whisk in melted, cooled butter; whisk until completely emulsified. Cook sauce uncovered for 2 minutes on medium-high (PL-7), stopping to whisk briskly every 20 seconds. The mixture will begin to thicken at the edges and resemble a soft custard. Cook until mixture thickens enough to coat a metal spoon. 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 on Medium-Low (PL-3) for 2 minutes, stirring with a whisk after 1 minute of cooking, and again when cooking is completed.

You might need