Reviewed: Jun. 17, 2007

Not quite like my mom's, but so much easier. I thought it could have been a bit thicker. I omitted the mustard and hot sauce and used white wine instead, which I prefer.

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kristen m

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2007

soooo good and soooo easy!

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cafelola

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 10, 2007

This was my first time making hollandaise sauce and it was so simple to make! The flavors are just the right balance and goes perfectly with savory crepes. I will definitely make this again and find more recipes to go with it!

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THAIRISH28

Cooking Level: Expert

Home Town: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Living In: Shrewsbury, Massachusetts, USA

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Reviewed: Jun. 7, 2007

Very good and I made for the Chicken Breast Stuffed with Crabmeat recipe from this site and also for my asparagus. Great accompaniment for these recipes.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: May 15, 2007

Followed the recipe exactly and it was delicious. This is so much easier than making hollandaise in a double boiler.

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Amy C

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: San Antonio, Texas, USA

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Reviewed: May 14, 2007

I made this last night without the Dijon, which I don't like. I used 4 egg yolks and 2 tablespoons of fresh lemon juice, along with the Louisiana hot sauce. I did the 5 seconds in the blender, then slowly added the melted butter. It was perfect, and exactly the right amount of lemon! We used ours for dipping fresh artichokes and got rave reviews.

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MerryLynnRocks

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Reviewed: May 14, 2007

I love using this recipe and method. Usually I change the recipe some and make a beautiful bearnaise sauce. That is what I prefer on my steak oscar. Sometimes I leave in the dijon for a different take on bearnaise.

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CHECKERMATE

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Reviewed: May 14, 2007

Good stuff. Thanks for saving me a lot of hassle!

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Lauryl

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

I have struggled so many times to perfect this. Great and easy recipe and was as good as if not better than what you would be served in a restaurant

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Emily-Jo

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Reviewed: Apr. 9, 2007

This works for me! I like the addition of a little dill weed.

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S H Muck

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA

Living In: Ogden, Utah, USA

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Reviewed: Apr. 8, 2007

This turned out great... much better than the hollandaise packets or the cans you get from the store. I didn't have dijon mustard, so I used spicy brown (I don't know if there's a difference) and left out the hot sauce. I think that another reviewer's idea of whisking the ingredients together instead of blending would have worked even better... my end result was very thick and I think it was because it was overbeaten.

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dani

Cooking Level: Expert

Living In: Castro Valley, California, USA

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Reviewed: Apr. 8, 2007

This was a quick and easy hollandaise sauce. Although I love hollandaise, I rarely made it before because it was a hassle. Making it in the blender is much easier. I'll be making this often. It's great over steamed asparagus.

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JILLGRANIER

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Reviewed: Apr. 6, 2007

I left out the hot sauce. It was the best . I will use it all the time.

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Thomas S.

Cooking Level: Intermediate

Home Town: Homedale, Idaho, USA

Living In: Jackson, Michigan, USA

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Reviewed: Mar. 31, 2007

A very good recipe and it will thicken nicely if the butter is "bubbling " hot when it is added to the running blender in a slow stream. I have been using this recipe for over 30 years!

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SUESEB

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Lake Wylie, South Carolina, USA

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Reviewed: Mar. 31, 2007

Quick and easy preparation. A nice subtle lemon flavor. I left out the tabasco. I was delicious over grilled steak topped with crab and roasted asparagus, also known as Steak Oscar in most restaurants. Thanks for sharing this simple method of preparation.

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MAGGIE MCGUIRE

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Reviewed: Mar. 4, 2007

Very yummy. Had a Sunday morning craving for Eggs Benedict with smoked salmon and this was the perfect sauce. Too lazy to dig out the blender so I whisked the ingredients the old fashioned way in a stainless steel mixing bowl and it came out great. Kept the sauce warm by placing the bowl over a saucepan I was using to poach the eggs. This kep the sauce warm and creamy. Soo many calories, but soooo worth it!

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A Greek in London

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Reviewed: Feb. 14, 2007

It was a pretty good recipe, but the blender thing didn't work so well. I added about 1/4 to 1/2 c. milk to give it a better consistency. Also about a pinch or so of dill and a dash of cayenne pepper. A few more dashes of lemon juice were needed as well. I started it in the blender, but ended up putting it on the stove top and whisking it until it was smooth.

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BERRYLISH2

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Reviewed: Feb. 11, 2007

Delicious and easy! Use the full recipe though, as I only used part the first time and it didn't blend well with not enough ingredients in the blender.

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BLACK_BEAR

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Blender Hollandaise Sauce

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