Charred Shishito Peppers with Effortless Microwave Hollandaise

1. Preheat Oven and Prepare Peppers

First, preheat your oven to 400 degrees. While the oven is warming up, place your shishito peppers on a sheet pan. Drizzle them with about two tablespoons of good olive oil and sprinkle with a teaspoon of kosher salt and half a teaspoon of freshly ground black pepper. Toss the peppers to ensure they are evenly coated in the oil and seasoning, then spread them out in a single layer on the sheet pan.

2. Roast Peppers

Once the oven is ready, place the sheet pan inside and roast the peppers for 10 to 12 minutes. You'll know they’re done when they are tender yet still bright green.

3. Prepare Hollandaise Sauce

In a medium microwave-safe bowl, whisk together three extra-large egg yolks, three tablespoons of freshly squeezed lemon juice, two pinches of cayenne pepper, and three-quarters of a teaspoon of kosher salt until the mixture is smooth and well combined.

4. Combine Butter and Cook

Next, slowly pour the melted butter into the egg yolk mixture while whisking continuously. This gradual incorporation prevents the eggs from curdling and ensures a smooth sauce. Place the bowl in the microwave and cook on high for 15-second increments, whisking well after each interval. Continue this process until the sauce has thickened to a smooth, mayonnaise-like consistency, which should take just a few intervals.

5. Serve Peppers with Hollandaise

Once the shishito peppers are roasted to perfection, transfer them to a serving platter. Serve the warm, charred peppers alongside the rich and creamy microwave hollandaise sauce for dipping. Enjoy this delightful combination of flavors and textures!