Hollandaise Sauce Creamy
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In only a few minutes, you can make a real, buttery hollandaise sauce in the microwave! This thick sauce is almost too good to be true in terms of flavor and ease of preparation.

What Gives This Recipe Its Flavour?

  • Isn’t it true that this sauce is made in the microwave?! You’ll be tempted to prepare it every week because it’s so quick and easy.
  • Is there a baby on the way? Get pumped! Because the egg yolks are heated throughout this procedure, they are no longer raw, making this sauce safe to consume during pregnancy.
  • It’s creamy, buttery, and a little lemony, giving your meal a fantastic texture and flavor character.

Important Ingredients

Hollandaise Sauce Easy
Food: Hollandaise Sauce (Source: Wholesome Yum)

Yolks from an egg – Although egg whites are praised for their lower cholesterol levels, the yellow interior of the egg is where all of the nutrients are found!

Heavy Cream — When it comes to keto, heavy cream is a dream come true. It’s a fantastic high-fat, low-carb option for thickening soups, flavoring coffee, and producing homemade whipped cream.

How to Make Hollandaise Sauce

The whole recipe and ingredients list can be found below, but you’ll also get a quick explanation of how to make this recipe precisely, as well as helpful tips and information!

You won’t believe how easy this hollandaise is to make!

To begin, separate the eggs and melt the butter entirely. Set aside the egg whites for an egg white omelet or meringue if you don’t plan on using them in this recipe.

Beat the egg yolks well with a fork or a tiny whisk, then stir them into the melted butter. Microwave the cream and lemon juice until the mixture is thick.

Congratulations on making a delicious microwave hollandaise sauce! If you like, add a bit more lemon juice at the end, but it’s all up to you.

Chef’s Advice

  • This microwave hollandaise will solidify in the refrigerator due to the amount of butter in it, so it’s not a good option for meal prep. However, you can keep it in the fridge for a day or two and use the solidified sauce as hollandaise butter over toast or muffins.
  • Don’t worry if your grocery shop only has heavy whipping cream instead of heavy cream. It’s basically the same thing! Both of them have a fat content of at least 36%.
  • You’ll need to separate the egg yolks for this microwave hollandaise, which can be challenging if you’ve never done it before. Two dishes are required: one for the whites and the other for the yolks. Start with cold eggs, as they are easier to separate, and crack the egg against a flat surface – your countertop will suffice! Allow the egg whites to drain until you’re left with just the yolk by transferring the egg from the shell onto your fingers over the egg-white bowl. If you don’t want to use your fingers, pour the egg back and forth between the two shell halves, letting the egg white drain into the bowl as you go. The egg whites should be in the bowl and the egg yolk on one side of the shell.

Hollandaise Sauce

5 minutes to prepare
5 minutes to cook
10 minutes in total

In only a few minutes, you can make a real, buttery hollandaise sauce in the microwave! This thick sauce is almost too good to be true in terms of flavor and ease of preparation.


  • ½ cup butter 1 stick
  • 4 large egg yolks
  • ½ cup heavy cream or whipping cream
  • 1-2 tablespoons lemon juice to taste


Hollandaise Sauce
Food: Hollandaise Sauce (Source: Wholesome Yum)
  1. Place four slices of butter in a 1-quart glass basin. Cover with a paper towel and microwave on high for 45 to 1 minute, or until almost melted. Remove the bowl from the microwave and whisk until the chocolate is completely melted.
  2. Remove the eggs from their shells. Whisk or fork the yolks thoroughly, then stir them into the melted butter. Toss in 1 tablespoon lemon juice and 1 tablespoon cream to the egg mixture. Stir everything together thoroughly.
  3. Microwave uncovered mixture on high for 1-2 minutes, or until just slightly thickened, stirring every 20 seconds with a whisk or fork. Remove from microwave and, if preferred, add more lemon juice.


  • Because the egg yolks are heated throughout this process, they are not raw and are safe to eat during pregnancy.

Nutrition Information

Serving: 1serving, Calories: 243kcal, Carbohydrates: 1g, Protein: 2g, Fat: 26g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 198mg, Sodium: 148mg, Potassium: 35mg, Fiber: 1g, Sugar: 1g, Vitamin A: 937IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg