Reviewed: Jul. 22, 2008

This is easy and works out perfectly.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jun. 28, 2008

had a little tang, but great easy sauce.

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jimmysam

Cooking Level: Expert

Living In: Sandwich, Illinois, USA

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Reviewed: Jun. 15, 2008

We make Eggs Benedict for every Mother's day and Father's day and have always used a store bought package to mix our hollandaise. This year I thought I'd try it from scratch even though I'd been told it's tricky. Well this was as easy as it gets and it tasted wonderful. My husband liked it too. I'll never go back to the packages now that I know how easy this is. I made mine using a kitchenaid immersion blender. Much easier clean up then a large blender. I also had to use margerine as I forget to get butter and it wasn't a problem.

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KARAJJ

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Reviewed: Jun. 3, 2008

I gave this 2 stars because it didn't have a bad taste, but it just wasn't a hollandaise sauce at all to me. It wasn't much more than a medium for distributing butter, and not really an effective one at that because it wasn't very thick. I would have liked butter just as much, with maybe a squirt of lemon while saving myself having to wash the blender parts.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: May 18, 2008

Very very easy and really quick, but I found it a little bland. I added thyme and rosemary, used tiger sauce instead of hot sauce (it's all I had) and added a drop of lemon extract. That gave me the flavor the original recipe was missing.

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Fester's Love

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Reviewed: May 17, 2008

It was not the best hollandaise i've ever tasted but because it was so easy I gave it 4 stars.

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Dana Pollard

Cooking Level: Intermediate

Home Town: Azle, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 5, 2008

flavor was okay, but what a mess! anytime i tried to open the top of the blender even the teeniest bit to pour the butter, egg yolk spurted everywhere. next time i might try using my kitchen aid and whisk attachment. also, if you use unsalted butter, you'll want to add a little salt for depth of flavor.

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KMMC

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Reviewed: Apr. 15, 2008

Easy,quick,excellent! What more can I say ? Fattening with 1/2 c butter? Don't eat Hollandaise sauce then!!!! (And I watch my weight constantly, but 1 or 2 times a year won't kill me!)

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DECAR48

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Reviewed: Apr. 10, 2008

If I could give more stars, I would! This recipe is by far the easiest Hollandaise sauce recipe I have ever made. I like being able to control the spice in it too. I use Rooster Sauce(find it in the asian food section isle) and I like to have extra heat so I add a little more then the recipe calls for. Delicious recipe. I have made this and drizzeled it over steamed asparagus and on top of brussel sprouts as well as eggs benedict. Don't let the simplicity of this recipe fool you, it is absolutely fantastic!

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SavvyTech

Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

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Reviewed: Apr. 9, 2008

wow, i didn't think it would taste as good as the double boiler method but it was perfect! Just be careful when using lime instead of lemon juice like I did. Lime is of course more sour so use less.

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phoenix3717

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Reviewed: Apr. 8, 2008

We use this recipe for every Benedict breakfast we make. The taste is wonderful, and the blender makes the recipe simple and quick. Thanks!

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ck

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Really buttery. I wouldn't make this if I was worried about my saturated fat intake! Very easy to make...thickened up nicely. I used it over asparagus.

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Molly

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 22, 2008

This couldn't be easier and very tastey. Use right after making tho, as it tends to cool off even when keeping in hot water. I will use this instead of the tradional way!

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NPR

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

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Reviewed: Mar. 15, 2008

I have never had Hollandaise Sauce so I have nothing to compare this to. I thought it was good. I served it over a toasted english muffin with poached eggs and ham. Thanks for posting this simple and good recipe.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Mar. 6, 2008

very delicious! I used margerine because I was out of butter, still turned out great!! By the way, if you don't mind tabasco I added 5 dashes, came out with a nice zing!

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T. Easley

Cooking Level: Intermediate

Home Town: Windsor, New York, USA

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Reviewed: Mar. 3, 2008

This was so simple. My husband and I both loved this recipe. No changes were necessary! Thanks

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SHERRYL.

Home Town: Peoria, Illinois, USA

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Reviewed: Mar. 2, 2008

Very tasty.I had an upside down blender (one of those bullet type blenders) which I thought would be more efficient since it was a small quantity. Even with putting things in all at one shot it was very tasty. I added a dash more Tabasco as a matter of preference and it was delicious!

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