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Easy Hollandaise Sauce

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Easy Hollandaise Sauce
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Makes: 10 servings adjust
This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict, asparagus spears or with seafood etc. Delicious! Makes roughly 1 1/2 cups of sauce.



  • 12 cup Butter

Step 1

Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted. Don't get the butter too hot or it will scramble the eggs when they are added.


  • 4 large Egg Yolk

Step 2

Separate 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 to the butter and stir well.


  • 12 cup Heavy Cream, (or whipping cream)
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • Salt, to taste

Step 3

Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard. Season with salt, to taste.

Step 4

NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
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