Microwave Hollandaise

1. 1

   begin 10 minutes ahead --

2. 2

   in a small bowl, place butter or margarine; cover with waxed paper or paper towel.

3. 3

   cook at HIGH (100% power) 1 1/2 to 2 minutes until it is melts and is bubbly.

4. 4

   in another small bowl, with a wire wisk, beat remaining ingredients until smooth.

5. 5

   with the wire wisk, gradually add hot butter to egg-yolk mixture, beating mixture constantly until smooth and thickens slightly.

6. 6

   cook sauce at MEDIUM (50% power) 45 to 60 seconds until thickens, stirring briskly with the wire wisk every 15 secinds, serve immediately over poached eggs, chicken fish, vegetables, or anything you like!

* Per serving · 4 servings · Values may vary.

No additional tips available.