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Microwave Hollandaise Sauce
From Desperation Dinners!, by Beverly Mills and Alicia Ross

This microwave version was revolutionary for me. When I saw it in a community cookbook called Market to Market, by the Service League of Hickory, North Carolina, I have to admit I was skeptical. We changed the type of mustard used, but the sauce still goes together in 2 minutes and is so amazing, you'll be tempted to make it every day. However, it is quite fattening so save this dish for special occasions. This sauce also tastes great made with half-and-half, but the texture will be much thinner than a traditional Hollandaise.


4 tablespoons (1/2 stick) butter
2 large eggs
1 tablespoon lemon juice from frozen concentrate
1/4 cup heavy (or whipping) cream
1/2 teaspoon Dijon mustard


1. Place the butter in a 2-cup glass measure and microwave, uncovered, on high for 30 seconds. Remove the butter from the microwave and stir until completely melted.

2. Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add, along with the lemon juice and cream, to the butter and stir well. Microwave the mixture, uncovered, on high, for 1 minute, stirring every 15 seconds with a fork. When ready, the sauce will be just slightly thick.

3. Remove the sauce from the microwave and stir in the mustard.

Yield: Makes about 1 cup
Time: 20 minutes


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