Real, buttery hollandaise sauce… made in the microwave in just a few minutes! This rich sauce is so delicious and easy to make, it’s almost too good to be true.
What Makes This Recipe So Good
- Did I mention you make this sauce in the microwave?! It’s so quick and easy you’ll be tempted to make it every week.
- Baby on the way? Get excited! This process heats the egg yolks so they’re not raw, making this sauce safe for pregnancy.
- It’s creamy, buttery, and a little citrusy, adding an incredible texture and flavor profile to your dish.
- It’s the perfect sauce for topping Eggs Benedict Casserole, as you’ll see in the photo below, but it’s also amazing on top of some Air Fryer Asparagus or Mashed Potato Pancakes!
Microwave Hollandaise Sauce Ingredients
Egg Yolks – Egg whites get a lot of praise because of their lower cholesterol levels, but that yellow part at the center of the egg is where all the nutrients can be found!
Heavy Cream – Heavy cream is a keto dream. It’s an amazing high fat, low carb option for thickening soups, enhancing a cup of coffee, or making homemade whipped cream.
How to Make Microwave Hollandaise Sauce
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
This hollandaise is so simple, you won’t believe it!
You want to start with separated eggs and completely melted butter. You won’t need the egg whites for this recipe, so set them aside for an egg white omelet or some meringue! With a fork or small whisk, beat the egg yolks well, then stir them into the melted butter. Add cream and lemon juice, then microwave it all until it’s thick.
Congratulations – you have just made a beautiful microwave hollandaise sauce! You can stir in a little more lemon juice at the end if you want, but that’s up to you.
- Because of the amount of butter in this microwave hollandaise, it will solidify in the refrigerator, so it’s not a great option for meal prepping. That being said, you can store it in the refrigerator for a day or two, and use the solidified sauce as a hollandaise butter on toast or muffins!
- If your grocery store only carries heavy whipping cream instead of heavy cream, don’t worry. They’re essentially the same thing! They both have a fat content of at least 36%.
- This microwave hollandaise calls for egg yolks only, so you’ll need to separate the egg, which can be tricky if you’ve never done it before. You’ll need two bowls – one to catch the whites, and one for the yolks. Start with your eggs cold, because cold eggs separate more easily, and crack the egg against a flat surface – your countertop will work! Transfer the egg from the shell into your fingers over the egg-white-bowl, and let the egg whites drain until you’re left holding just the yolk. If you don’t want to use your fingers, you can pour the egg back and forth from one shell half to the other, letting the egg white drain into the bowl as you go. This should leave you with egg whites in the bowl and the egg yolk in one half of the shell.
More Amazing Microwave Recipes
- Paleo Microwave Cookie with Chocolate Chips (Paleo Microwave Dessert)
- Paleo Caramel Apple Microwave Cake
- 6-Minute Microwave Salted Caramel: Mindblowing
- Keto Mug Brownie
- Peanut Butter Maple Syrup
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Microwave Hollandaise Sauce
- ½ cup butter 1 stick
- 4 large egg yolks
- ½ cup heavy cream or whipping cream
- 1-2 tablespoons lemon juice to taste
- Cut butter into four pieces and place in 1-quart glass bowl. Cover with a paper towel and microwave on high until almost melted, 45 seconds to 1 minute. Remove from microwave and stir until completely melted.
- Separate eggs. Beat yolks well with whisk or fork, then stir into melted butter. Add cream and 1 tablespoon lemon juice to egg mixture. Stir well.
- Microwave uncovered mixture on high until just slightly thick, 1-2 minutes, stopping every 20 seconds to stir with whisk or fork. Remove from microwave and stir in extra lemon juice if desired.
- This process heats the egg yolks, meaning they’re not raw and are safe to consume during pregnancy.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.