It's true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.
Excellent and easy. I did not use milk in the recipe. One tip if the eggs curdle, use very hot water and add a little bit at time till the sauce smooths out. Perfect sauce very time!
Read MoreI tried this and it was just ok. I went and looked at my standard recipe and tried again. I left out the milk and added 1tsp of dried mustard (i think colman's is the best) be sure to take it out ever 15 mins to stir, i just a small wire whisk or use a fork be sure not to put metal utensil in microwave. Delicious!! especially on asparagus!!
Read MoreExcellent and easy. I did not use milk in the recipe. One tip if the eggs curdle, use very hot water and add a little bit at time till the sauce smooths out. Perfect sauce very time!
YUMMM! Will be my automatic go-to. I served atop Chicken Cordon Bleu and asparagus at a dinner party...we all loved it! I had chicken broth ready, so when it needed some smoothing, a few teaspoons did wonders.
The flavor was amazing and the texture was perfect. I will definitely be making this again.
I tried this and it was just ok. I went and looked at my standard recipe and tried again. I left out the milk and added 1tsp of dried mustard (i think colman's is the best) be sure to take it out ever 15 mins to stir, i just a small wire whisk or use a fork be sure not to put metal utensil in microwave. Delicious!! especially on asparagus!!
So good! Needed a hollandaise that my 16 year old could make while I was poaching eggs for Eggs Benedict. She made this perfectly! Great consistency and taste! It was her first time having Eggs Benedict and she is in love!My only suggestion is to cut the lemon juice some. It was a little tangy.
Not a 5 star recipe, but defiantly a 5 star cooking technique !!! Increase egg yokes to 3, use white pepper (to taste), use lemon juice to taste. As one reviewer already mentioned, if yokes start to set or curdle, whisk in 1 teaspoon boiling water at a time until sauce becomes creamy smooth & thick. (works every time)
I made this exactly as recipe called for. It is AWESOME!!! This is embarrassing to admit but there was leftover sauce and I couldn't stop tasting it and ended up drinking what was left. This is my favorite sauce but always avoided making it from scratch because it's very time consuming. But this is the answer to a delishious hollandaise, it's quick and you won't be sorry about the taste. I made it for my daughter when she was home for Christmas and she copied the recipe and took it home with her. I'd give this 10 stars if I could. Diana~
Okay, I use allrecipes.com (or the app) for almost everything I try for the first time, but I’m bad for leaving a review. Sooo I’m writing a review because I surely didn’t expect something so easy to be so good - especially with the side note of making it savoury by switching up red wine vinegar for the lemon juice. Wow - just delicious and soooo fast. We usually use the package stuff, but we were out so I’m very glad I tried this! Thank you! I only need 3 x 15 seconds for it to set btw.
Amazing! Absolutely perfect, can be done every day or weekend. I’m never paying for the eggs Benedict at a restaurant again! Followed the recipe exactly except i had to microwave butter for 1.5 minutes, that’s how long it took to melt.
Easy to make and tastes excellent! No more powdered mixes for me, this was just as easy!
I rarely order anything with hollandaise sauce and never make it. Keeping that in mind, I really like this sauce. It adds a layer of flavor that really amps up the regular old poached egg on toast. It's very easy to make; however, I must have cooked the first batch I made too long because it broke down. So once it starts to thicken, either use it or continue cooking it for less than 15 seconds at a time until it's the thickness you like.
Wow! So easy! I make Eggs Benedict for Christmas breakfast and usually hate making the sauce. But this was so easy and tasty! I didn’t add the milk (not usually in it). Had no problem with curdling and it was just so easy!! I will be using this every year!
Wow, this was yummy! All of a sudden I started craving eggs Benedict but wasn't in the mood to fuss with the hollandaise sauce. This recipe looked super quick and easy, so I tried it and I'm so glad I did! I used vanilla soy milk in replace of milk because I was out of regular milk. I also need to remember that with the last step 30 seconds on our low wattage microwave is perfect. 45 seconds was a little too long.
Quick, easy, and delicious! But it does take more than 1minute to thicken. About a minute and a half. My new go-to hollandaise recipe.
Great go to if you are in a pinch and need a quick and easy sauce solution. Be careful not to add too much milk.
Super easy to make and tastes delicious! The first one i made i over cooked it and it began to separate but just a small splash of hot water fixed it up and the sauce went back together. I also halved the recipe cause I only needed a little bit of sauce for just myself
My first time making this. Tasted better on the eggs than when I taste tested it. It wasn’t as thick as I expected. I will add a bit more lemon juice next time.
Great, easy recipe. Used vinegar in place of lemon. Ran out. But the assembly was so simple. I only made a half recipe, good for four egg/muffins of eggs Benedict. Only needed two cycles in the microwave. 15 sec at 50% and 10 sec at 40%. My microwave is freakishly strong for a compact unit. Tasted spot on and the texture was perfect
I cooked professionally, and always for Sunday Brunch, so I’ve made a lot of hollandaise sauce in my life. I’ve used the Classic Bain Marie And shortcut blender methods, which are great, but leave a lot of dishes to wash. I’m in temporary housing, so only have a one burner induction stove and was making a pan of corned beef hash and a pan of fried eggs. There was no way to cook a third item and have everything be hot, so I looked up microwave hollandaise sauce and this recipe popped up. I made a double batch, using the juice of one lemon and 3 tablespoons dry white wine, all whisked into the eggs. Everything else was doubled per the original recipe. I had to microwave in 15 second intervals, whisking in between for one minute in order for it to thicken up. It was delicious and better than most hollandaise in a restaurant. If you don’t like it real lemony, cut down the lemon to 1/2 to 3/4 of a lemon. Wonderful on our breakfast and the rest will go on asparagus tomorrow night. Yum
Amazing! I'm used to making hollandaise using a double boiler method and this is sooooo much easier and faster and just as delicious!! A gamechanger!!
Perfect as is! I’ve used a few other recipes and this one is great and the easiest to follow. It didn’t specify salted or unsalted butter so I used salted and just added a pinch of salt.
Great recipe! Turned out very well. My sauce did break (overcooked I think). 3-4 tablespoons hot water and it was perfect consistency. I did use 3 egg yolks as seen in many other recipes that also called for 1/2 cup butter. Will definitely be making this from now on instead of buying the packet! Thank you!
Made according to the recipe, it turned out fine. Next go around I’ll adjust for our taste. If you need a quick and easy hollandaise, this fits the bill.
I thought this was very easy and tasted amazing. We excluded the milk. Had it over our Asparagus! It was awesome!
Eyeball it while whisking and heating, microwaves do vary. I should have stopped at 45 seconds, after that it started to collapse & curdle. Was easily fixed with a whisk instead of a fork. This was DELICIOUS!! Will be my go to.
With the power of my microwave it was not quite 2 min at half power insteadof1 min, but other than that it was a good recipe for a quick hollandaise sauce.
Easy and delicious. I did not use any milk, but I did a bit of water while heating to thin it out. Excellent recipe!
This is so easy and delicious I’m afraid my husband will want it all the time. Unfortunately I’m the one that ends up with extra pounds.
I doubled the egg yolks and lemon, and skipped the milk. It curdled, even cooking at 30% power for 15 second bursts, so I also added a tablespoon of boiling water to smooth out the sauce. It was slightly runny but had good flavor. Definitely a great option when wanting a quick version, but not as good as the traditional sauce.
Easy, fast fool proof.
I dont measure... a good square of butter, juice of one lemon, splash of not milk, 3 egg yolks, salt pepper to taste.
Served over Smoked Salmon on a bed of Sorrel, with poached eggs on top.
A Friends Place Bistro special occasion dish now.
I’ve made this sauce dozens of times and as long as I have a microwave, will not make it any other way. It’s rich and flavorful and my guests are always impressed. I usually add a bit more lemon for extra tang. My most important tip is this, do not over cook the sauce. Doing so will cause it to separate! Enjoy.
This was so hard to make, I’m not sure what I was doing wrong! I had to make this 3 times and it still hardened…. It was curdling and then keeping it warm it turned out hard !
I did not care for this recipe. The instructions are so vague it didn't turn out.
Easy breezy... I find the key is whisking fast and often to keep it from separating.
This is perfect and super easy. I will never buy packet sauce again. Pay close attention to the time in the microwave. I do 15 seconds at a time then check and stir every 10 seconds till done. Add a touch of water or milk to thin out if too thick. Awesome.
I make this recipe about once a week! PRO TIP: if you get it too hot it WILL curdle. 15 seconds is too long... start with 10 seconds then do 7 second increments until it thickens. Don’t push it to be thicker... once it’s thick enough to hold a thick coat on the back of a spoon stop heating it!!
SOOOOOOOOOO YUMMY!!!!!!!!! Quick, easy, and absolutely creamy, rich and delicious!! You've got to try it!
I followed it to a T. It was great. My husband loved it. I will use it again and again just like it is
Left it 20 sec by accident but just whipped it a little harder and it smoother out. I always had issue with making this. This is easy and perfect
This is my absolutely favorite Hollandaise Sauce to make now . So fast and quick and so yummy
Very quick and easy, followed recipe exactly. Sauce thickened to the perfect consistency upon heating and the flavor was great.
Im not a great cook just a senior dad, but love playing with tastes in BBQ, breakfast standards etc. This seemed so easy I tried it and worked first time. tasted great and im eager to share with famikly thanks. Ps lots cheaper at home than a resturant!
This recipe was easy and straightforward. Didn't have lemons, but used lime juice to good effect. I will definitely make this again.
I thought this was a good easy sauce. I think I will add a little more lemon or even hot sauce for extra flavor. Thanks for the recipe.
Delishous ! So easy. We had it with smoked salmon.. Next we are going to have avacodo and heirloom tomato's.
added it to a Crepe. Note…if the butter is already salted, don’t add salt…lemon juice is meant to counteract it but it just doesn’t work if you have too much salt…very simple and delicious though
by far the easiest way to make hollandaise yet! i added a bit more lemon juice and paprika
This sauce was good, but not my favorite. I'm not really a huge fan of the tanginess. That being said, I would probably use less lemon juice next time.
This sauce is simply amazing. Easy to prepare. I have made it at work in the microwave and enjoyed eggs Benedict. Enjoy this recipe as is or alter it to your taste. Thank you for sharing this “awesome sauce”!
I had never made hollandaise sauce, thinking it would be too difficult. This was easy! My only change was I cut the recipe in half. Came out perfect and was just right for two 2-egg servings of eggs Benedict.? After the third 15 second interval in the microwave, it had separated and would not re-combine with whisking. I used another reviewer’s suggestion and added just a little bit of hot water (maybe a teaspoon) and whisked it more. Came out beautiful.?
I have made this recipe twice this weekend! It definitely came out better the second time. Instead of milk I used half and half (I only had coconut milk on hand and didn't want to chance it). Instead of lemon juice I used red wine vinagar. For each, I cut the recommended amount in half. I microwaved it for 15 seconds, whisked, 15 seconds, whisked, and then 10 seconds and one last whisk. The first time of 1 minute was too much and it separated (a splash of water fixed it). The second time was perfect and not as tart...it stayed creamy without needing to be stirred again. I also used parsley to make it look fancier. Much cheaper than going out and extremely tasty! Definitely a keeper!
