Alright, let’s talk about this microwave hollandaise thing, you know, that fancy sauce they put on eggs and stuff. I ain’t no chef, mind you, just a regular person who likes good food without all the fuss. And let me tell ya, making this stuff in the microwave? It’s a game changer, especially when you’re like me and don’t got all day to be slaving in the kitchen.
First off, you gotta get your stuff together. Eggs, yeah, you need those. And butter, real butter, none of that fake stuff. Oh, and some lemon juice, the kind that comes in those little yellow plastic things at the store works just fine. Some folks like to add a pinch of salt and maybe a little bit of pepper, but that’s up to you. I always say, taste as you go. If it tastes good to you, then it’s good, simple as that.
Now, the real magic happens in the microwave. You see, I used to think you needed some fancy double boiler thingy to make this sauce, but turns out, the microwave works just as good, maybe even better. You just dump everything in a bowl, not the eggs whole though, you gotta crack ‘em first, and then you whisk it all up real good. Whisking is important, you gotta make sure everything’s mixed together, no lumps or nothin’. You want that sauce smooth like a baby’s bottom, not all chunky and weird.
- Step 1: Get your eggs, butter, and lemon juice.
- Step 2: Crack those eggs into a bowl.
- Step 3: Add the butter and lemon juice.
- Step 4: Whisk it all together real good.
Okay, so once you got everything whisked up, you pop that bowl in the microwave. Now, here’s the tricky part. You don’t wanna just blast it on high, oh no. You gotta go low and slow. I put mine on medium-high, about 70% power, for about a minute and a half. But listen, every microwave is different, so you gotta keep an eye on it. You might need a little more time, you might need a little less. Just keep checking on it, you know?
And while it’s cooking, you gotta stir it a few times. This is important, don’t skip this step. Stirring helps it cook evenly and keeps it from getting all clumpy. I usually stir it every 30 seconds or so, just to be safe. And when it’s done, it’ll still look a little bit wet, but don’t worry, that’s normal. It’ll finish cooking when you let it sit for a bit. Just cover it up and let it rest for about a minute, that’s what I do.
Now, some folks, they get all fancy and add different things to their hollandaise sauce. Some like it spicy, so they add a bit of hot sauce. Some like it herby, so they throw in some dill or parsley. Me? I like it plain and simple. Just eggs, butter, and lemon juice. That’s all you really need. But hey, if you wanna get creative, go for it. It’s your sauce, you can do whatever you want with it.
And listen, if your sauce splits, don’t panic. It happens sometimes, even to the best of us. There are ways to fix it, you can add a little bit of hot water, or you can try whisking it like crazy. But honestly, most of the time, it’s just easier to start over. It’s not like it takes forever to make, especially in the microwave.
So there you have it, microwave hollandaise, easy as pie. Even a old lady like me can do it. And let me tell ya, it’s mighty tasty on eggs benedict, or asparagus, or even just a plain old piece of toast. So give it a try, you won’t be disappointed. And if it doesn’t turn out perfect the first time, don’t worry about it. Just keep practicing and you’ll get the hang of it eventually. And hey, even if it’s not perfect, it’ll still taste good, that’s what matters most.
This microwave hollandaise is real good, just try it for yourself, you’ll see. You can make this for breakfast or for a special dinner. And the best part, clean up is easy. Just one bowl and a whisk, done. And if you really wanna make it easy, you can even make it ahead of time and just reheat it in the microwave when you’re ready to eat. Just remember to cover it so it doesn’t dry out. Now go on and make some hollandaise, you won’t regret it.
Tags: [Microwave Hollandaise, Easy Recipe, Quick Sauce, Eggs Benedict, Breakfast, Brunch, Simple Cooking]