Microwave Hollonaise Sauce

Yes - done in the microwave! This is a fantastic way of producing a somewhat tricky sauce in minutes. The trick is to keep your eye on the turntable and you'll have a thick yellow sauce perfect for salmon or asparagus.

  • Total time: 10 minutes

Serves: 4


  • 1 tbsp white wine vinegar
    3 tbsp water
    Half pack of butter
    3 large egg yolks


  1. Mix the vinegar and water together in a small ceramic or pyrex bowl. Heat in the microwave until steaming.
  2. Add the butter in small chunks until melted. Then reheat in the microwave for a few seconds just to heat up.
  3. Whisk in the three egg yolks and reheat again. This is where you need to be very careful. As you reheat, let the mixture cook in the microwave until it starts to bubble at the sides - immediately remove from heat, whisk and then repeat. IF YOU OVERHEAT AT THIS STAGE IT WILL CURDLE! Reapeat this step until the mixture becomes a thick sauce.
  4. Store under a damp teatowel until time to serve.