This quick and easy microwave recipe allows you to have a delicious sauce in a matter of minutes! All you need is butter, eggs, vinegar, water and a food processor!
One of the Five Mother Sauces, Hollandaise Sauce is a tangy, lemony sauce that pairs well with asparagus and Eggs Benedict. It is the only Mother Sauce that does not require a roux.
What you'll need:
Clarified butter, egg yolks, water, vinegar, lemon, cayenne, salt and pepper
What Is clarified butter?
Also known as "butterfat", its simply melted butter that has been cooked long enough for the water to evaporate and the milk solids to separate. What's left is pure butterfat.
How to make clarified butter:
Microwave the butter on a low temperature. In this case, the fat solids go to the bottom of the bowl, which results in an easier (and quicker) end product.
How to make Hollandaise:
Once you've clarified the butter, simply add the egg yolks, water and vinegar to a saucepan on low heat and stir continuously for about five minutes. Pour the egg mixture into a food processor and while the processor is on, gradually add the clarified butter. Taste for salt, pepper, lemon and cayenne. It only takes about 6 minutes to whip up a batch of this decadent sauce!
Can I Substitute the Clarified Butter with Ghee?
Yes. Ghee is a clarified butter that has been cooked longer--the fat solids are cooked to the point of caramelization, then removed.
Can I Make Clarified Butter in Advance?
Yes. Place the golden liquid in a secure storage container (I recommend a Mason Jar®) and make sure the lid is on tight. Clarified butter will keep for up to six weeks.
Can I Make Hollandaise Sauce in Advance?
You can, but I wouldn't recommend it for a couple of reasons: 1) you're dealing with eggs here and they are highly susceptible to bacterial growth and 2) refrigeration will cause the sauce to break apart very easily, which is a challenge to repair.
This quick and easy Hollandaise Sauce works every time!
You might want to try a little preservative-free Hollandaise sauce on some Garlic Roasted Broccoli!
- 1 lb butter melted
- 3 egg yolks extra large or jumbo
- 5 tablespoons water
- 2 teaspoons white vinegar
- lemon juice, salt, pepper, cayenne to taste
- Soften butter on "reheat" mode in microwave; set aside (NOTE: fat solids will sink to the bottom of the bowl)
- In a small bowl, whisk together egg yolks, water and vinegar
- Pour egg mixture into a saucepan on medium low heat
- Stirring constantly, heat egg mixture until it becomes a bit thicker and begins to bubble around the edges (about 5 minutes)NOTE: if the eggs begin to cook, remove the saucepan from the heat and continue to stir
- Transfer egg mixture to food processor
- While food processor is pulsing continuously, gradually drizzle in the melted butter (NOTE: do not add fat solids to the eggs)
- Once sauce has combined thoroughly, taste for lemon, salt, pepper and cayenne
- Add lemon juice, salt, pepper and/or cayenne pepper to taste
- Serve immediately
- The traditional method for making Hollandaise sauce calls for clarified butter. Clarified butter is simply butter that has been cooked long enough for the fat solids to separate. Prior to microwaves, cooks would strain the fat solids off the top of the melted butter (a 45 minute process!) Today, heating butter in the microwave results in the fat solids sinking to the bottom of the bowl in about 3 minutes!