This is the only microwave hollandaise recipe that works for me, and it works every time! It never separates or curdles. It took a few times to figure out the optimal cooking times for my microwave, but at least over- or undercooking doesn't cause curdling; it just makes the sauce thinner or thicker. I like to use a dash of cayenne pepper since I don't have white pepper. Delicious!
Tiffany says :