The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 23, 2009
I'd never had hollandaise sauce before, but I made it for my parents anniversary breakfast and it was SO easy and tasted great. My parents loved it!!! Thanks so much for the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 20, 2009
I LOVE this sauce! It's SO easy, and requires no special equipment or talent. It's turned out perfect every time. Fantastic with asparagus!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 20, 2009
I will never use a different recipe, this is excellent!! Followed the directions to a t - it's better than the stovetop method for sure. next time i might sub pesto for mustard, since i'm not a huge fan of the vinegary-ness of dijon. thanks for submitting!
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Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 18, 2009
Thanks for a great recipe! I used a small food processor and easily made a half recipe. It didn't thicken up too well, so I warmed it in the microwave. It thickened unevenly, so I just plopped it all back in the processor and it was fine - thick, smooth, and warm. My kids (12 and 9) LOVED it!
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Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA
Living In: Troy, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 13, 2009
Super fast easy to make. We thought it was a little bland as written, so we added more lemon to taste. Great on asparagus!
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 12, 2009
I really can't put a star value on this yet,cuz I made this to what a user said and it turned out way to lemony. I'll put 5 though for great consistency and easiness. Anyways, Do not listen to the reviews to double the lemon, I did and I could barely put it in my mouth, and I love lemon! As for the consistency it turned out great and I just put the ingredients in my magic bullet, mixed, nuked the butter in microwave poured it in the bullet, mixed again, warmed it up for about 15 seconds in microwave and it was fine.
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Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 11, 2009
if the rating was based only on ease of preparation, this would definitely get 5 stars however as is, the final result not thick enough for our liking and we did not care for the dijon. I will absolutely try it again but without the dijon and find a way to get it thicker. I hate complicating this sauce since the beauty of it is that it doesn't have to be cooked but I think to get a thick sauce I'll have to cook it and add a bit of cornstarch or flour.
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Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada
Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 10, 2009
This was sooooo delicious! i ate half a pound of asparagus by myself because i couldn't stop eating the hollandaise. I had to add a bit of cornstarch to thicken it but besides that it was delicious as written.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Apr. 6, 2009
Oh. My. Gawd. This stuff is truly going to kill me. I love Eggs Benedict, but make it very rarely because it's such a PITA. Not anymore. Ack! This is not only a ridiculously quick and easy Hollandaise, it's the best I've ever tasted in my life. I used regular old Plochman's mustard because I don't have (or care for) Dijon. I love/hate you for sharing this recipe, chellebelle! ;)
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Photo by Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 3, 2009
Made Hollandaise this way for years, using a food processor. Butter must be nearly boiling to thicken the sauce. Could eat this right out of the processor bowl.
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Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada
Living In: Bracebridge, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 3, 2009
This has a great flavor, and is SO easy to make!
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 2, 2009
I made this last night with some baked Haddock and grilled asparagus. It was stupendous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 29, 2009
Very easy to make and delicious. I made this to go with eggs benedict and it turned out great ! Thanks
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Mar. 23, 2009
Quick, delicious & easy! If you want to make only a 2 yolk Hollandaise, as I did, these are the measures: 2 yolks; 2 teasp. lemon juice; 2/3 dash Tabasco/hot sauce; between 1/8 & 1/4 teasp. of Dijon. After blending that for 5 seconds, slowly drizzle into blending ingreds. the (bubbling hot) 6 Tblsp. + 2 teasp. butter. Thick & lovely!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 22, 2009
Very good as written. I found the addition of dijon a bit too tangy along with the lemon juice. I have since used 1 teaspoon of cream in place of the dijon to wonderful results. Very creamy consistency. I think the amount of lemon juice is adequte, although another 1/2 tablespoon wouldnt hurt. I also add a dash of kosher salt for more flavor. I put this sauce on everything - steak, fish, chicken, any vegetable. Delicious and rich.
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Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 18, 2009
This was very easy, but it lacked flavor. The lemon should be doubled.
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Cooking Level: Intermediate

Home Town: Temple, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 15, 2009
terrific easy preparation, although the next time I would add salt and white pepper and more hot sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 8, 2009
Didn't change a thing. DH said it tasted just like Hollandaise sauce and I thought is was very easy to make!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 2, 2009
i was nervous the egg yokes weren't cooked enough, but otherwise this was so easy. I don't have blender but worked well whisking it. I've never made eggs benedict before but IT tasted very authentic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 2, 2009
I did omit the dijon mustard just because I didn't have any and it still turned out amazing and so so easy. I will try it with the dijon when I get a chance to get to the store. Amazing recipe. I'll never make hollandaise sauce any other way again.
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