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Microwave Hollandaise Sauce
1/4 cup butter
1/4 cup light cream (I use half and half)
3 egg yolks, lightly beaten
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash of cayenne pepper

Melt butter in a 4 cup glass container in microwave for 1 minute. Stir in remaining ingredients and cook 1 minute. Stir once while cooking. Stir briskly with wire whisk until light and fluffy. Don’t over cook or sauce will curdle

Kenmore's Microwave Hollandaise Sauce
1/4 C. butter or margarine
1/4 whipping cream or light cream
2 egg yolks, well beaten
1 T. lemon juice
1/2 tsp. dry mustard
1/4 tsp. salt


In a 4-cup glass measure, cook butter on HI (max. power) 1 minute, or until butter is melted (cover cup with waxed paper to avoid splatter). Add remaining ingredients, cream first to cool down the hot butter as not to cook the egg yolks. Beat with a whisk until smooth. Cook on 70 (7% or 'roast') for one minute, stirring every 15 seconds, until thickened. (This often takes a few more 15 second intervals...keeping an eye on the thickness). Whisk until light and smooth. You will know when it is done because it looks terrific and tastes delicious.

If sauce curdles, beat in 1 tsp. hot water and continue beating until mixture is smooth. Don't be anxious to do this because a little "whip with a whisk" could bring it to perfection.

To reheat hollandaise, heat on 20 (low) 15 to 30 seconds, stir, let stand 1 minute and repeat until hot.