Original recipe yields 4 servings
Based on a 2,000 calorie diet
Thanx so much for all the glowing reviews -- my grandmother has since passed, and it warms my heart to know that her cooking has touched so many people :)...........................................
Excellent hollandaise sauce recipe. I made this with eggs benedict. The amount of lemon juice was perfect for me. If it begins to separate, just add a splash of cold water and whisk very fast.
A big lemon taste. We used fresh squeezed lemon so it had a full favor as apposed to the acidic taste of the non fresh variety. We served it over an Italian version of eggs Benedict (prosciutto...
Simply divine! I gradually added the lemon juice and stopped when it suited my own taste which was about 1 Tbsp. Remember: You can always add, but you can't take away.
THIS IS THE ONE! I have tried several recipes including the ones made in the blender. This is exactly what I think of when I think Hollandaise sauce. So simple and so good.
WOW! Talk about a recipe that FINALLY got it RIGHT! Awesome taste and easy to make.
This recipe is very simple. I doubled everything except the lemon juice and it was still to much. I will make this again but 1 1/2 teaspoons instead of a full 1 1/2 tablespoons.
This was my first time making hollandaise and it came out GREAT! I found that as the sauce sat the lemon flavor intensified, so next time I will add a little less. I kept squeezing some in fr...
Didn't have a double boiler so added water and butter in a pan on low on oven until melted through and slowly added in egg yolks and it worked out perfectly!