Hollandaise Sauce

"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."

Frances Moore Lappé (b. 1944), U.S. ecologist, 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: 4

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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"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."