It’s the weekend. Hello eggs benedict. Hollandaise, the creamy lemony decadence loved by many.
Traditionally made, it’s a lot of messing around and it creates more dishes than the rest of the entire meal.
Enter kitchen witchcraft and a “just nuke it” recipe given to me by my big sister.
(Remember the below recipe times are based on my 1100W microwave).
1 T lemon juice
2 egg yolks (beaten)
1/4 cup cream
1/2 t mustard
1/4 t salt
Heat butter in the microwave on high for 40 seconds or until melted and bubbly.
Beat in egg yolks, lemon juice and cream.
Cook in the microwave on medium setting for 60 to 90 seconds.
Add seasoning and beat until smooth and creamy.
Note: if it begins to separate a little, just beat it again..