Microwave Hollandaise Sauce

Introduction

History

Hollandaise sauce is believed to have originated in France in the 17th century. It is named after the Dutch, who were known for their buttery sauces. The sauce became popular in French cuisine and is now a staple in many dishes, particularly eggs Benedict.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to whisk the sauce well after each microwave interval to ensure a smooth and creamy consistency.

- Use fresh lemon juice for the best flavor.

- Adjust the amount of Tabasco sauce to suit your taste preferences.

Serving Suggestions

This Microwave Hollandaise Sauce is perfect for drizzling over poached eggs, steamed asparagus, or grilled salmon.

Cooking Techniques

Microwaving the sauce in short intervals helps prevent the eggs from curdling and ensures a smooth consistency.

Ingredient Substitutions

You can use salted butter if you prefer a slightly saltier sauce.

- Lime juice can be used as a substitute for lemon juice.

Make Ahead Tips

This sauce is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave before serving.

Presentation Ideas

Garnish the sauce with a sprinkle of lemon zest for a pop of color and flavor.

Pairing Recommendations

This Microwave Hollandaise Sauce pairs well with eggs Benedict, grilled vegetables, or seafood dishes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of this Microwave Hollandaise Sauce contains approximately 210 calories.

Carbohydrates

Each serving of this Microwave Hollandaise Sauce contains approximately 1 gram of carbohydrates.

Fats

Each serving of this Microwave Hollandaise Sauce contains approximately 22 grams of fat.

Proteins

Each serving of this Microwave Hollandaise Sauce contains approximately 2 grams of protein.

Vitamins and minerals

This sauce is a good source of vitamin A and vitamin E, thanks to the egg yolks and butter.

Alergens

This recipe contains eggs and butter, which are common allergens. Be sure to check for any allergies before serving.

Summary

This Microwave Hollandaise Sauce is a rich and creamy sauce that is high in fat and calories. It is best enjoyed in moderation as a special treat.

Summary

This Microwave Hollandaise Sauce is a quick and easy way to enjoy a classic French sauce without the hassle of a double boiler. With just a few simple ingredients and a microwave, you can have a rich and creamy sauce to elevate your favorite dishes.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Microwave Hollandaise Sauce. It was a warm summer day, and I was visiting my dear friend Margaret, who had recently returned from a trip to France. She was raving about the delicious Eggs Benedict she had tried at a quaint little bistro in Paris, and she couldn't stop talking about the rich and creamy Hollandaise sauce that accompanied it.

As we sat in her cozy kitchen, sipping on cups of tea, Margaret pulled out a tattered old recipe book that she had picked up at a flea market in the south of France. She flipped through the pages with excitement, her eyes lighting up as she found the page she was looking for. There, in faded ink, was the recipe for Microwave Hollandaise Sauce.

Margaret explained that the traditional method of making Hollandaise sauce involved whisking egg yolks and butter over a double boiler until the mixture thickened. But this recipe, she said, was a game-changer. It was quick, easy, and foolproof, thanks to the magic of modern technology - the microwave.

I was intrigued by the idea of making a classic French sauce in the microwave, and I watched intently as Margaret gathered the ingredients and began to prepare the sauce. She cracked the eggs, separated the yolks from the whites, and whisked them together with a splash of lemon juice in a microwave-safe bowl.

Next, she added cubes of butter to the bowl and popped it into the microwave. As the butter melted and the mixture began to thicken, Margaret stirred it gently, watching as it transformed into a luscious, velvety sauce.

The aroma that filled the kitchen was heavenly - rich and buttery, with a hint of tangy lemon. I couldn't wait to taste it, and when Margaret poured the sauce over a perfectly poached egg and a toasted English muffin, my taste buds were in for a treat.

The Hollandaise sauce was silky smooth, with just the right balance of richness and acidity. It coated the egg and muffin like a luxurious blanket, adding a burst of flavor to every bite. I savored each mouthful, marveling at how something so simple could be so utterly delicious.

From that day on, Microwave Hollandaise Sauce became a staple in my cooking repertoire. I made it for special occasions, like Sunday brunches with my family, and for simple weeknight dinners when I wanted to jazz up a plain old poached egg.

Over the years, I've tweaked the recipe to suit my taste, adding a pinch of cayenne pepper for a subtle kick or a dash of white wine vinegar for extra tang. I've shared it with friends and family, passing on the joy of this easy and flavorful sauce to anyone who will listen.

And now, as I sit in my own kitchen, preparing a batch of Microwave Hollandaise Sauce for a lazy Sunday morning breakfast, I can't help but think back to that fateful day with Margaret. It was a turning point in my culinary journey, a moment when I realized that great food doesn't have to be complicated or intimidating.

So here's to the humble Microwave Hollandaise Sauce - a recipe that has stood the test of time, bringing joy and satisfaction to countless meals. May it continue to brighten up kitchens around the world, one velvety spoonful at a time.

Categories

| Egg Yolk Recipes | French Recipes | Lemon Juice Recipes | Microwave Recipes | Sauce Recipes | World Recipes |

Recipes with the same ingredients