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Rating: 5 stars This is a great recipe which is very good the way they suggest you use it. This time however, I added a tablespoon of mayo before melting the butter and whisked it together before the heating step. It added some great creaminess that was lacking from the initial version and held it together more when spooning it over my eggs. WIN! Thumb Up Helpful (317)

Rating: 5 stars Perfect just the way it is!!! Add on: This is still the only way we make it anymore! LOVE this recipe just the way it is!!! Note: for all the people adding mayo and changing the recipe why bother leaving a review? Technically you are not making this recipe so it is unfair to leave a review for your own recipe. Thumb Up Helpful (164)

Rating: 4 stars Honestly, this may not be quite as rich or smooth as the somewhat labor-intensive hollandaise sauce that I make, but it was pretty darn good. I did end up adding a little more lemon juice and cayenne to suit our tastes. I took the photo right when it came out of the microwave, and the butter had separated a bit. But all it really needed was a good whisk, and then the texture was spot on, and stayed that way. Served this on Ham Cups and Eggs, a recipe on this site. Thanks, scottki, we enjoyed your quick recipe. Thumb Up Helpful (74)

Rating: 5 stars Simple and easy way to make Hollandaise - Makes enough for about 3-4 eggs benedicts. I used 1 tsp of lemon juice & added 1 tablespoon of mayo to the mix right before drizzling in the melted butter. Microwaved for 15 seconds, whisked and microwaved 10 sec intervals whisking in between. Sauce thickened each time it was heated. It took 3 times of heating before it was the consistency and temperature I wanted. I won't make it any other way from now on! Thanks Thumb Up Helpful (70)

Rating: 5 stars This is by far the easiest and surprisingly the best hollandaise I have ever made. I love the sour back-taste in hollandaise so I added more lemon juice and more cayenne for more heat. By using an initial microwave time of about 15 seconds whisking and then increments of about 10 seconds whisking vigorously each time I had excellent control over the amazing finished product. Eggs benedict will be on my breakfast menu more often. Bon appetite! Thumb Up Helpful (28)

Rating: 5 stars Adding a tablespoon of mayo' (just before heating) makes this recipe the best, quickest hollandaise sauce in the universe. You can swap the cayenne for mustard if you like (we did) and it tastes like the the angel Gabriel has gently dripped the kisses of The Lord Almighty into your mouth. Thumb Up Helpful (28)

Rating: 5 stars First time I tried hollandaise sauce and it was perfect. I will never do it any other way. I read through reviews before hand so after the initial 20secs in the microwave I also did it in 10sec intervals whisking in between. And also increased lemon juice and cayenne pepper as a personal preference. Absolutely amazing and so simple!!!! Thank you Thumb Up Helpful (16)

Rating: 5 stars This was quick, easy, and delicious! I also added 1Tbsp of mayo, and it turned out great! After reading other reviews, I cooked mine in 10 second increments, whisking in between. Great recipe, Thumb Up Helpful (13)

Rating: 5 stars I've made this recipe many, many times since finding it here. I love that I can halve it since I live alone and it still works well. The only change I had to make is to continue cooking and whisking the sauce at 15 second intervals until it's thickened. (I suspect total cooking time depends on the temperature of the butter and egg.) If you let it go too long without whisking it will separate and the easiest way to fix that is just let it sit for 5 minutes or more until it smoothes out again. This recipe is good as written, but I've modified it a bit to suit me more. Now I use double the lemon juice and a pinch of red pepper flakes instead of cayenne. Then I add a dash of white wine vinegar per serving. I've found this recipe to be fool proof, quick and easy. Just keep a lemon in the refrigerator and you're always good to go. The family members I've made this for like it, too. I mostly serve it on asparagus or fish cakes. NB - Use butter, not any kind of margarine, and a real egg yolk. I warm the egg in hot water so the yolk isn't cold. Thumb Up Helpful (9)