Recipe.

Lazy Microwave Hollandaise Sauce.

Quick lumpy fix.

Photo by Alexandra Kusper on Unsplash

I love hollandaise sauce, particularly on eggs, salmon, and spinach, but I do not like dishes, so I microwave my hollandaise, which is apparently not how it is meant to be done.

40g butter (approx 3 Tablespoons)

The juice of half a lemon (I like mine lemony, but you can reduce this)

1 egg yolk (large)

I don’t measure, but this is a rough estimate of how I do it for one serving.

1. Melt your butter in the microwave on about 50% power for 20 seconds. Depending on your microwave you may need shorter or longer.
2. Stir in your lemon (lemon first will prevent the egg from cooking in the warmed butter) and add the egg yolk (I use size 7+ eggs so you can use two smaller egg yolks).
3. Microwave for 20 seconds at 40% and voila, hollandaise.

Step 3 is vital, you may need to increase or decrease the time and percentage, but once you work that out there should be no lumps.

If you do get separation and lumps after the first heat, gently stir in about half a tablespoon of tepid water for about 15 seconds, and it should end up silky smooth and ready to eat. If you need it warmer, pop it straight back in for a shorter…