Reviewed: May 25, 2012

Delicious and so easy.

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michelleallain

Reviewed: May 15, 2012

Delicious!!!! and easy

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chefshell

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

Living In: Eagleville, Pennsylvania, USA

Reviewed: May 11, 2012

My husband loved this! ( and he loves and is picky about eggs Benedict! )

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lissette

Reviewed: Apr. 30, 2012

Good. I did the blender until the butter and then the rest on the stove top.

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abby dabby does

Cooking Level: Intermediate

Home Town: Petoskey, Michigan, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 28, 2012

*WAY* better than any of the prepackaged, instant Hollandaise sauce concoctions out there; and easier to prepare.

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bryanwparker

Cooking Level: Professional

Living In: Tulsa, Oklahoma, USA

Reviewed: Apr. 24, 2012

This was yum! Though, I must not have gotten the butter hot enough (I read a review that said if it is hot and bubbly enough before adding to the egg mixture, it should thicken up great) because it was still a tad on the thin side. Delish though. We served it over broccoli eggs benedict with a side of homemade English Muffin toast. Mmmm. It does not make a lot though. It was just enough for the two of us (topping each of our English Muffins and two fried eggs). Definitely not 6 servings!

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RecipeAddict

Cooking Level: Expert

Reviewed: Apr. 21, 2012

About to make this a second time (I leave out both the mustard and the hot sauce from mine). Great, easy recipe.

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me,myself&i

Reviewed: Apr. 16, 2012

Made the recipe as is, except I added a little salt & pepper. Soo good and easy to make. It is a keeper! My family does not like asparagus, but when I drizzled this sauce over it, they loved it!

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hollym4

Reviewed: Apr. 9, 2012

Wow, easy and delicious! We love having Eggs Benedict on the weekends, and this is my go to hollandaise sauce now. My only tweek is to cut back on the lemon juice, but that's just personal preference. Otherwise, I follow recipe to a T and it comes out perfect every single time with rave reviews from the family! And just a little safety note -- I do buy pasteurized eggs since the eggs aren't really cooked in this recipe. (Yes, you pour hot butter over the yolks, but I doubt it cooks them enough to count as 'cooked yolks'.) This is especially important if you have anyone who has a compromised immune system consuming the sauce.

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Sue

Reviewed: Apr. 7, 2012

LOVED this!!!! We make this all the time now, for eggs benedict on the weekends, or to put over fish or asparagus. SO EASY. And delicious. If it's not thick enough I pop it in the microwave for about 10 seconds, but usually sticking the container in a bath of hot water does the trick (I use a staff mixer, so this works out perfectly). I've tried it with lime juice, but the ratio of juice to yolk must be lower - the lime is too overpowering. I also leave out the mustard, add a dash of worchestershire sauce, add cayene, etc. to mix things up. When my in-laws come over they are mightily impressed with brunch :)

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