Quick and easy hollandaise sauce. Makes enough for 2 servings of eggs benedict or asparagus. I've tried several ways to make hollandaise sauce; this method works every time and is very quick. My kids love it. I put poached egg on toast or biscuit and top with sauce. I also add crumbled sausage with jalapeno and garlic.

Quick and Easy Hollandaise Sauce in the Microwave

juiced,

salt

cayenne pepper

salted butter, melted

Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.


Heat in microwave for 15 to 20 seconds; whisk.


This is a great recipe which is very good the way they suggest you use it.  This time however, I added a tablespoon of mayo before melting the butter and whisked it together before the heating step.  It added some great creaminess that was lacking from the initial version and held it together more when spooning it over my eggs.  WIN!

Perfect just the way it is!!!





Add on: This is still the only way we make it anymore! LOVE this recipe just the way it is!!! 

Note: for all the people adding mayo and changing the recipe why bother leaving a review? Technically you are not making this recipe so it is unfair to leave a review for your own recipe.

Simple and easy way to make Hollandaise - Makes enough for about 3-4 eggs benedicts.  I used 1 tsp of lemon juice &amp; added 1 tablespoon of mayo to the mix right before drizzling in the melted butter.  Microwaved for 15 seconds, whisked and microwaved 10 sec intervals whisking in between.  Sauce thickened each time it was heated. It took 3 times of heating before it was the consistency and temperature I wanted.  I won't make it any other way from now on! Thanks

Honestly, this may not be quite as rich or smooth as the somewhat labor-intensive hollandaise sauce that I make, but it was pretty darn good.  I did end up adding a little more lemon juice and cayenne to suit our tastes. I took the photo right when it came out of the microwave, and the butter had separated a bit.  But all it really needed was a good whisk, and then the texture was spot on, and stayed that way.  Served this on Ham Cups and Eggs, a recipe on this site.  Thanks, scottki, we enjoyed your quick recipe.

I've tried to respond to some of the comments as this has taken off over the years.  I see some people saying the recipe says 1/4 cup of lemon juice...it's 1/4 of a lemon...or a segment of lemon or to taste.  1/4c of lemon juice would be crazy sour.  Also I've made a couple of times the last month and don't see the need for mayonnaise at all.  Microwaves vary so much I would go in small increments after the initial 15 seconds and whisk.  I can't make it runny at all.   It is easy, but details matter.

This is by far the easiest and surprisingly the best hollandaise I have ever made. I love the sour back-taste in hollandaise, so I added more lemon juice and more cayenne for more heat. By using an initial microwave time of about 15 seconds, whisking, and then increments of about 10 seconds, whisking vigorously each time, I had excellent control over the amazing finished product. Eggs benedict will be on my breakfast menu more often. Bon appetite!

Adding a tablespoon of mayo' (just before heating) makes this recipe the best, quickest hollandaise sauce in the universe. You can swap the cayenne for mustard if you like (we did) and it tastes like the the angel Gabriel has gently dripped the kisses of The Lord Almighty into your mouth.

First time I tried hollandaise sauce and it was perfect. I will never do it any other way. I read through reviews before hand so after the initial 20secs in the microwave I also did it in 10sec intervals whisking in between. And also increased lemon juice and cayenne pepper as a personal preference. Absolutely amazing and so simple!!!! 
Thank you

This was quick, easy, and delicious! I also added 1Tbsp of mayo, and it turned out great! After reading other reviews, I cooked mine in 10 second increments, whisking in between. Great recipe,

I've made this recipe many, many times since finding it here. I love that I can halve it since I live alone and it still works well. The only change I had to make is to continue cooking and whisking the sauce at 15 second intervals until it's thickened. (I suspect total cooking time depends on the temperature of the butter and egg.) If you let it go too long without whisking it will separate and the easiest way to fix that is just let it sit for 5 minutes or more until it smoothes out again.

 This recipe is good as written, but I've modified it a bit to suit me more. Now I use double the lemon juice and a pinch of red pepper flakes instead of cayenne. Then I add a dash of white wine vinegar per serving.

I've found this recipe to be fool proof, quick and easy. Just keep a lemon in the refrigerator and you're always good to go.  The family members I've made this for like it, too. I mostly serve it on asparagus or fish cakes.

NB - Use butter, not any kind of margarine, and a real egg yolk. I warm the egg in hot water so the yolk isn't cold.

So tasty and easy!  I had to microwave it longer, maybe 40 seconds.  I just did it in 10 second increments until it thickened up.  Will be making this again.  Thank you!

I wanted to make my own Hollandaise rather than consume the variety of additives that are in the Knorr packaged sauce. The only problem is that other recipes are either time consuming or use a blender. I'm both impatient and lazy about pulling out infrequently used appliances so I ruled other recipes out. This recipe required neither and had 5 star reviews. I followed the recipe but since it doesn't specify teaspoon or tablespoon of lemon juice so I guessed 1/4 tbls. I tasted the result and added more lemon juice and cayenne to our taste and a tablespoon of mayo as others recommended. I'm so happy, it's perfect!

This was great. I did not need to add mayonnaise as other raters suggested.  Prior to adding the hot butter, I made sure to beat/whisk the egg mixture (for several minutes) until I could see the consistency of the egg getting fairly thick.  Then tons of whisking while drizzling hot butter.   I did add extra lemon because i love it. My blender broke so this was a great way to do it. I Microwaved it in 10 sec increments 4 x's but I doubled the recipe. This was nummy.

My first attempt, &amp; I was stoked. Eggs benedict is my fave. I added chives also to my sauce

Should have read all of the reviews to make a thicker tastier sauce for Eggs Benedict. Hubby was happy. Me, not so much.

This was easy and delicious.  After the first microwave and whisk, I repeated the process for a thicker sauce.  I found this to be more than two servings.  I substituted a slash of Worcestershire for the cayenne pepper.  I will certainly use this again.

Awesome...I took the advice to add Mayo and the consistency was perfect. If you feel you will need to add more lemon juice or Cayenne, wait to test taste the original recipe after its been heated...the flavors are enhanced...then add more to your liking if necessary. Enjoy!

I will make this again...but I didn't notice that it gave no tsp/tbls or cup for the lemon juice. I totally thought I read 1/4 cup, lol. It was so sour! My bad! I will try with a tablespoon in the future. Would help if the actual recipe was updated with correct measurement :)

I had never made Hollandaise, thinking it too difficult, but this recipe was great.  It was quick, easy and tasted great.  I served it over mushroom, spinach and feta omelettes.

This was super easy and very delicious, only added a splash of white wine vinegar to thin it out.  I thought I had a packet of the powder stuff and couldn't find it, so glad I will never used the packet stuff ever again!

I tried the Blender Hollandaise and it was very watery.  So, I tried this one as the basic ingredients were similar. The key difference was the microwaving and was I ever surprised at the results!  I am ecstatic! Yeah!  It thickened nicely.  That's why I rated it a 5.  Once I got the thickness I wanted I tweaked the lemon and added 1/4 t. distilled white vinegar (just for my taste).  Thank you again and again for something so simple and now not so daunting for something so elegant.

I don't know what I did wrong or why so many people like this recipe, but it was terrible.

Quick and easy, I’m a lemon fiend so this recipe gave me just the right level of pucker.  Once I drizzled in the melted butter, I microwaved the mix in 10 second intervals and whisked well between. I’ve made this recipe many times using tarragon, grainy mustard, Sriracha, browned butter, orange zest, anchovies...who knows what’s next.

Delicious, fast, and super easy!  Love it!  Thanks!

Easy!! Perfect for one and oh so good! I'm glad that I found this recipe!! I didn't have the pepper so I added in Chalula hot sauce with lime. It was amazing!

I followed the recipe including the lemon, i suggest half or even a quarter amount of lemon. Also if you like thick, creamy sauce, microwave it for atleast a minute and whisk every 10 seconds.(or when you see it starting to bubble) Overall id make it in the microwave again in the future, id just make some alterations.

Perfect!  So quick and easy.  It's actually easier than the packaged powder.

I microwaved in 7 second intervals and whisked like a madwomen in between, and it came out smooth and creamy. This is a keeper.

I substituted the cayenne for 1/8 tsp of Worcester and used 1/3 of lemon juice. Everyone loved it

Impressed! Was a bit skeptical, have had limited success in the past with Hollandaise sauce recipes and dry mix packages. Came out near perfect, smooth texture, good flavor. Might add a touch of vinegar next time, due to personal preference of a bit more tanginess. Thanks for sharing a great recipe scottki!

This is a revelation! This was super easy and came out perfect. Like other reviewers mine needed longer so as recommended I used 10 second intervals. I even melted my butter in the microwave which was tricky (watch it carefully and don't wait for it to go transparent) but saved on heating a pan of water. It was so quick and easy I will be sharing this with everyone! Thanks so much!

Great taste and texture. I added a bit of Dijon mustard and cooked it at power 75 since my microwave is quite strong. Added some warm water at the end to soften it. Came out 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

I followed this recipe to the t and the sauce had a great flavor, but it was so so thin. It did not look like the photo that is listed with the recipe. 

I ended up adding heavy cream because I didn’t really want to change the flavor, i just wanted it to be thicker. At no point did I have separation issues, the sauce stayed consistent. Overall, I will use this recipe as a quick fix if I don’t have time to make hollandaise sauce the longer (more difficult) way. I will definitely have to add to it if I make it again. I never thought of adding mayo, I think I will try that next time.

I found it really wattery and runny when making it. I had to add flour to it bit by bit to thicken it. Otherwise it was really tasty.

Super amazing, best recipe on this site, hands down! I have wanted to learn how to make this recipe for so long and this tastes perfect and I have incorporated it into other recipes. I am SO thankful for this recipe!

Shazam!  This really works for a quick Hollandaise!

A quick hollandaise that is perfect for a quick breakfast. I cooked mine in two 15 second intervals to be sure the yolks were brought up to 145. I sat the finished recipe aside while I prepped the rest of my meal, and this sauce thickened nicely upon standing. I added a splash of water and stirred, and it came back together perfectly. Being single, I love the fact this only makes a couple of servings, so I don't have to use it at every meal for a week to avoid throwing it away.

Very nice recipe - so simple and quick - didn't add salt, as we both have to watch our salt intake and the salted butter seemed like enough. I cut the recipe in half (only had one egg) and it made about 1/3 - 1/2 cup of sauce. Enough for two of us over asparagus and small steak.

Fabulous recipe, quick, and dependable!  I have also kept the sauce refrigerated for up to two weeks and it is still delicious!

Easy and fast to make. Was great on my Schweineschnitzel.

THE POWER JUST WENT OUT HERE DUE TO THE SNOW. I HAD JUST POURED THE MELTED BUTTER INTO THE EGGS,SO I HAD TO WING IT ON TOP OF THE STOVE. I PUT THE FLAME ON LOW AND JUST STIRRED CONSTANTLY,IT TURNED OUT BEAUTIFUL! I HAVE ALWAYS BEEN AFRAID OF MAKING HOLLANDIASE SAUSE,NOT ANYMORE! 
MUCH THANKS!!!

I added a little more lemon juice and cayenne. Cooked on half power for 10 seconds at a time. Perfect,  thick rich sauce,  and so easy!  Easily the best I've had.

Followed instruction to a tee, however I omitted cayenne. Very disappointed nothing but melted butter. Do not use microwave in my opinion. I should have just made the classic hollandaise.

My boyfriend found this recipe and made me eggs benedict for breakfast.  His first time making Hollandaise.  I found his results to be slightly on the lighter side as opposed to some that I have had that are very heavy.  The taste and consistency were divine.  Delicious!

I would use a little less lemon, but not much less. Excellent!

Thank you for this. I can not leave a recipe alone. I added roasted garlic, white pepper, horseradish  and grated Asiago cheese.  Needless to say, YUM. Special thanks for the recipe very simple.

.

Yuck!. I did it EXACTLY as described and all I got was a gloppy coagulated gross mess.  I even tried a splash of water and it did not change a thing. Looked nothing like the picture.

This is the easiest hollandaise ever!  I just made this for 30 at a Christmas dinner!  I made 6 batches of 4 eggs each.  Keeping it warm in a double boiler at VERY  low heat.... It's so good.

I accidentally heated in microwave for 30 seconds instead of the suggested 5-20. It looked like it fell apart but I whisked again and it was fine. Thick, creamy and delicious!

I made this on my lunch hr from work. It took me 10 min tops! 10 minutes for eggs Benedict! Wow! And it was good! I saw someone recommended a little mayo so I put in a teaspoon full as I figured it would make it creamier. Delish! This recipe is a keeper!

Very good. No mayo needed, turned out silky and maybe even a tad too thick if anything. Didn't have cayenne, substituted with a tiny bit of chili.

Honestly the whole made simplicity of this recipe is a little unsettling but I made it think hey it’s worth a shot and man was I surprised!! This was terrific! Better than the powdered package stuff and very easy. Would make again, and would recommend.

The first time I have ever made hollandaise by scratch.   I added a squirt of brown mustard and a tablespoon of mayo.   It was really think.  I think I will not use a whole TBS of may next time.  I microwaved it in increments of 10 seconds whisking in between.  I put mine on my grits crumbled with bacon.  Hubby ate his on a fried egg!  I will never buy a packet again!!!!!  YMMMMMMMMM

Quick and easy is not lie.  The taste is very good and it's creamy  yummy .

I love this recipe. So easy. My microwave takes a bit longer (~90 seconds) but I check it every 10-15 seconds and stir it until I get the consistency I like.

Very easy to make and much better than the store bought package I tried the other day.

I used mayo but I feel like I could taste it.  I would try without mayo next time.

When I first made this my eyes saw 1/4 c lemon juice, very tart and we loved it still, lol...This is my go to Hollandaise, perfect every time, thanks so much for the recipe, delish!

I'm not typically one to cut corners, however this recipe is amazing!  I followed the recipe and also took the advice of another reviewer and added a tbs of mayo. Came out fantastic!

This was excellent with great texture and very quick to make.  I used a frozen cube of lemon juice so it had a very lemony flavor.

3 Stars bc as is it didn't really work BUT I added a dollop of cream cheese and a little mayo (after it came out runny the first time through). Then I stirred stirred. Micro for another 20- 30 secs. Use a spoon around edges of bowl. Stir stir stir. Micro another 20-30, edges of bowl, stir stir stir. Keep doing that till it's thick.

After years of trying t find the perfect recipe, finally!! This is the easiest, most delicious one of all. Do not turn your back on it simply because it is microwaved, it's simply the best! I added chopped chives to it at the end just because I like them :-)

This was so incredibly easy and good I am amazed. I loved it and made it as written and I got some nice, thick, delicious hollandaise. But it was just so easy! Super recipe!

Oh Happy Days!  Here's a hollandaise sauce that's just my size!  So fast and easy it could be made often without wasting extra eggs and  2 sticks of butter on leftovers that will never be as nice as it was the first time.  Made it to go on an asparagus benedict, and added one teaspoon tip of mayo (1/2 tsp.?) as someone suggested.  I go heavy on the lemon and the cayenne, probably should not have even added any extra salt but I followed the recipe.  
I wasn't as vigilant on microwaving as I should have been, ended up microwaving twice for 15 seconds each, which caused my sauce to tighten up to almost a paste before it was warm enough to my liking.  But after whisking a bit more, it was so darn tasty and creamy!   But that was not as sauce-like, and I do suggest stopping and whisking after every 10 seconds like another reviewer did, and not cooking it 30 seconds. Tip: whisk those eggs like crazy with the lemon BEFORE you start whisking the butter in like crazy - that helps keep it from separating.  Mine was smooth as silk and crazy tasty!!!

Although delicious,  the sauce was too thin. Need to find a way to thinken.

No No No! Way too oily! Tried it, have had MUCH better. Not thick enough at all. But....nice effort.

I was leery about trying the microwave but it worked great! You need to keep a close eye on it as you heat it and heat it in small increments.  But it was very easy and tasty. My husband even said I need to keep this recipe on hand.

I had a problem with this recipe because of the amount of lemon juice. My lemon was large so 1/4 was way too much and ruined it. I’m going to start with 1 tbl next time and adjust to my tastes. I microwaved in 10 second I intervals, whisking in between, until it thickened up. I will make this again following the changes above. Thanks for sharing such a simple recipe!

Pretty good recipe if your'e short on time and don't feel like doing one of the blender recipes. I personally doubled the lemon juice in the recipe,  but that is surely a question of taste.

1st time I made this I followed the recipe exactly. It was tasty and quick, however just a little too thin for my preference. 2nd time I added 1 tbsp of mayo to the butter, before melting.  Also I microwaved it in 10 second increments whisking in between until desired consistency (4× or 40 sec total for my microwave). Everyone loved it. I will definitely be using this recipe again!

Omg I wish I found this recipe years ago. It’s absolutely fantastic. I don’t put the cayenne pepper in anymore as to to spicy for my kids but other than that wow.

Made for my daughter who loves Hollandaise and she gave it a two thumbs up !
Easy pleased!

I made this recipe exactly as written and it was perfect! Don't ever fret over broken sauce again. My son is a chef and he was impressed with my sauce

Made it today using 1 tbsp. lemon juice.  Microwaved 10 seconds at a time stirring in between until thickened.  It did curdle a bit (should have gone maybe 5 seconds last burst) but a touch of water stirred in and it was perfect.  Daughter said the amount (using two small yolks) was perfect for two poached eggs, each on 1/2 English muffin.

First time my hollandaise sauce turned out well- thick, creamy and lemony. Thank you!

Mine turned to have scrambled eggs!  I guess I nuked it too long. Maybe I should have done 5 second intervals storing in between.

made it without the cayenne pepper and it was delicious on chicken

This was a very easy hollandaise sauce to make. I would have given it 5 stars but it was a little to buttery. I would cut back on the butter a little .

This will be my go to hollandaise sauce. Super quick and easy, and not as rich as traditional hollandaise, but all the great lemony flavor (I did add extra lemon juice). Heats up the next day very well, too!!

This was super easy to make and really delicious! I may modify it here and there for our taste. I had no idea how EASY this was! No more instant sauce for this gal!

Bomb.... don't waste you're time making it any other way.

First time out of the gate, made a huge batch. 14 servings.  All at once. It was a large bowl that I just kept putting in the microwave at 30 second increments, and then whisking like crazy in between until it heated and started to thicken. Then I reduced the interval to 20 seconds to desired thickness. Amazing results. So easy.

I love this recipe! I personally microwave for 40 seconds, whisking it every 10 seconds. I also use this recipe to make béarnaise sauce. I just add a tablespoon of tarragon, parsley, and finely chopped scallops at the beginning.  Delicious! I did try adding mayo like some users suggested and it definitely makes a thicker sauce if that’s what you like. As far as the lemon juice goes I use a tablespoon of it. You can always add more at the end if you need to.

Great recipe! Definitely heat in 10 second increments, I heated it too long the first time and cooked the egg yolks. This recipe is definitely a keeper!

Used a little less lemon juice and more pepper.

This is so easy and never goes wrong me. I leave out the pepper but found any changes other than that produce a worse result making this as written.

Easy to make, but toooo much lemon juice.

I made it for my wife who really enjoyed it. Simple and super easy to make.

Came out a little thick, but very tasty. And you can't beat the ease!

Make perfect hollandaise sauce in the microwave with this quick and easy cooking method!

quick and easy hollandaise sauce in the microwave

Prep Time: 5 minutes

Total: 5 minutes

Servings: 2

Author : scottki

Ingredients

Instructions

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