Reviewed: Nov. 11, 2009

hooray for this! super quick and easy.

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MODGEPODGE

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Nov. 10, 2009

this was really quick and easy. i'm not a fan of hollandaise so i can't comment on the flavor but my wife and mom both seemed to like it on their eggs benedict. i would use it again. it certainly beats making it over a double boiler with a wisk!

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anabanana228

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Reviewed: Nov. 8, 2009

Super easy.. the butter must be VERY hot for it to thicken. Added about 1/4 teas salt for flavor (I think seasoning salt or Cajun seasoning would work well & will try this next time) and substituted a pinch of cayenne for the hot pepper sauce because we didn't have any. Could also sub regular mustard or dry mustard for the Dijon.

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Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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Reviewed: Oct. 30, 2009

Eggs benedict has always been an item we only eat in restaurants--not any more! This hollandaise sauce is so simple--made exactly as presented here it turned out wonderfully. I have also added some seasoned salt and used black pepper with no white pepper on hand. This made it a little bit more flavorful--just doesn't get any easier than this! Thank you!

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laurajean

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Reviewed: Oct. 25, 2009

Best Hollandaise I have ever had actually...feels good to be the one who made it! :) Thanks!!!

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Bejm311

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Reviewed: Oct. 22, 2009

wasn't "wow" like i thought it would be. also didn't like that the yolks were not cooked.

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MOSHERRY4

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Reviewed: Oct. 20, 2009

Quick, Easy, great flavor!

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sortie225

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Reviewed: Oct. 20, 2009

I've never used a double boiler either and used a blender when my sauce separated, but Chellebelle's method was a great idea to blend as a default.

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Mark

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Reviewed: Oct. 17, 2009

Wow!!! So yummy! I left out the tobasco and add a little more lemon juice for my personal taste...but otherwise this is delicious! Will use this over and over!!!

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Oct. 11, 2009

Too easy to be this good!

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HungryDude

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Reviewed: Sep. 20, 2009

This was unbelievably easy to make. I thought it was plenty thick. My butter was extremely hot when pouring it in. I used the sauce on eggs benedict and it was really good although I am not entirely convinced that I even needed it because it doesn't add a whole lot of flavor to it.

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Monica

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

Finally, a hollandaise sauce recipe that turned out excellent! I only wish I had tried this sooner - It was creamy, not too lemony and reheated very well. Thank you!!

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Aug. 16, 2009

So easy to make, and that's the best part of this recipe. To me, it was too buttery and not lemony enough, so I adjusted accordingly.

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BREADLOVER55

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Reviewed: Aug. 2, 2009

I'd never made Hollandaise before and decided to try it on a whim to top steamed broccoli - turned out great. I had a hard time keeping it warm in water, though, and it scrambled a bit. I guess it should be used immediately. Oh, and I used my stand mixer rather than a blender because it's what I have, and it turned out just fine I think! I'll use this recipe again with no other modifications. Thanks, Chellebelle.

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 25, 2009

tried this twice couldn't get it to work. hubby didn't hate it but did not taste like hollandaise. wish I knew if I did something wrong

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triciareneeb

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Reviewed: Jul. 22, 2009

Easy and fast! I am a chef and I shunned those that did not do it the old way on a double-boiler and I see I was wrong. You can get the same consistency with this easy recipe. Thank you.

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Tanya Varga

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

Living In: Evergreen, Colorado, USA

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Reviewed: Jul. 21, 2009

Very simple. Very good. I like mustard, so I used a dash more. It made it very mustardy, so stick to the recipe the first time to see if you like it. I love this sauce on a poached egg white and toast sandwich.

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mburlison

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Reviewed: Jul. 19, 2009

I can't believe how easy it was!!! 1 and a half minutes from start to finished! I will never buy Hollandaise sauce again! YUMMMM!

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Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

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Reviewed: Jul. 11, 2009

I like this recipe because it doesn't use two sticks of butter. I don't have a blender so I double boiled and stirred constantly instead. I used unsalted butter so I had to add a little salt and pepper for my taste but it thickened nicely and went over well with the family.

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tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Jun. 30, 2009

made this again as it has become a family favorite super easy to make easy as a package to make thicker add less butter or more egg i use 4 egg yolks with a 1/2 cup butter makes it thick and fabulous luv u luv u for the recipe

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