Hollandaise Sauce

"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."

Oscar Wilde (1854-1900), Anglo-Irish playwright, author

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You won't believe your taste buds when you try this quick and easy version of the Classic French sauce. Know your microwave; be sure to whisk frequently to prevent scrambled eggs.

Preparation Time: 15 Minutes Serving Size: 6 ounces

4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 egg yolks, beaten
2 tablespoons light cream

1/2 teaspoon dry mustard
1/4 teaspoon kosher salt
dash hot sauce

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Please note that all microwaves are different. The times in this recipe are for a 650-750 watt microwave oven. Stronger microwaves will obviously require less time.

Place butter in a 2-cup glass bowl. Microwave on high 1 minute. Stir in lemon juice, cream, dry mustard, salt, hot sauce, and egg yolks in this order. Whisk well before placing in microwave. Heat on high temperature for 1 minute, whisking strongly for 5 seconds every 15 seconds. If you have a powerful microwave, be sure to stir at shorter intervals to avoid scrambling the eggs. Remove from the microwave and continue to whisk for at least 30 more seconds until smooth.

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"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."