Microwave Hollandaise Sauce

I had left over salmon the other day and really wanted to find a good way to repurpose it. Derek suggested I make salmon benedict in the morning remembering this also brunch we had in on one of our trips to New York City. Challenge accepted. I have tried to make Hollandaise Sauce before and wasn’t happy with it. Plus, this mornings I was in a rush trying to get breakfast on the table and eaten before the kids had to leave for school and the husband had to get to work. I found an easy recipe on allrecipes and was a bit of a skeptic, but for time’s sake decided to try it. It turned out great and tasted great too! New go to recipe for Hollandaise Sauce!


  • 2 egg yolks
  • 1/4 lemon, juiced (or to taste)
  • 1 pinch of salt
  • 1 pinch of cayenne pepper
  • 1/4 C butter, melted


  1. 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.
  2. Heat in microwave for 15 to 20 seconds; whisk.

*And poached eggs are easy if you are making eggs benedict (or salmon benedict):

  1. Fill a sauce pan 2/3 full with water
  2. Bring water to boil.
  3. Add 2 tsp white or rice vinegar
  4. Lower the heat to a simmer.
  5. Crack an egg into a small bowl and slip 1 at a time into the simmering water.
  6. Turn off the heat, cover the pan and let sit for 4 minutes.
  7. Remove eggs with slotted spoon.

*I made 4 poached eggs that were slightly runny, more eggs may require more time and if you like them less runny let them sit longer.


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