Reviewed: Mar. 17, 2010

This was my first time making this and it was wonderful!! I made it to go on the Potato Salmon Patties and my whole family went crazy over it. Loved the reviews that said to wisk the egg in the pan before it gets warm.

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Reviewer:

Stacey

Cooking Level: Intermediate

Reviewed: Mar. 13, 2010

I made this today and it came out awesome! The only change I made was using a dash of Tabasco instead of Worcestershire, but that's just because I had Tabasco sauce on hand. One note, when tasting the sauce on its own it tastes too lemony, but when it is applied to the target food it is BLISS. My eggs benedict came out perfectly!

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Reviewer:

willum070

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Kenmore, Washington, USA

Reviewed: Feb. 7, 2010

WAY TOO MUCH LEMON! Otherwise this would probably have been very good! I will take the advice of one of the other responders and add the lemon juice last.

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Reviewer:

Erika T. Clark

Cooking Level: Expert

Reviewed: Feb. 3, 2010

This is one of our favorites with poached eggs. we do not put worstershire sauce in it and add we add little more fresh lemon juice. It is great. Make sure you stir it over a low heat and do not over cook it or it will curdle the eggs. Stir until just barely thickened

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Reviewer:

Oceanminded78

Cooking Level: Expert

Home Town: Mission Viejo, California, USA

Reviewed: Jan. 15, 2010

I've never eaten or made a hollandaise sauce before, but it was a recommeded sauce for crabmeat stuffed chicken breast. It was so easy to make, and the flavor was perfect for the chicken. I only used 1/2 cup of butter and 2 tablespoons of lemon juice. I wouldn't have minded a little more lemon flavor though.

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Reviewer:

Kristin H

Reviewed: Jan. 9, 2010

too much lemon

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Reviewer:

BEANSNSTEVE

Reviewed: Jan. 9, 2010

Wonderful sauce. Have always been intimidated by the term Hollandaise Sauce but have always wanted to make Eggs Benedict at home. So when I found this recipe and all the great reviews I went ahead. Did not have lemons so I substituted lime juice. I halved the recipe, used unsalted butter and 1 tablespoon of the lime juice. The result was very good, a little more than a hint of lime. Next time I will make sure I have lemons. I will also add some tarragon- had tarragon flavored hollandaise in my favorite restaurant in NJ and think this recipe will let me duplicate it. Note to all first time hollandaise chefs: Follow the instructions! -low heat, whisk continuously, add butter a little at a time. Your sauce will be silky smooth. Thanks so much for sharing. 2/19/12 Just made this again with lemon juice. Was wonderful! Made eggs benedict with asparagus instead of canadian bacon. The sauce made the dish. Guests enjoyed it. Again, thanks for the great recipe. Note: Never make it with lime juice. If you don't have lemons, don't make it!!

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Reviewer:

Erin

Cooking Level: Expert

Home Town: Clarksburg, New Jersey, USA

Living In: Placitas, New Mexico, USA

Reviewed: Jan. 6, 2010

Quite nice! Should've listened to the other reviewers and cut down on the lemon juice. Next time I'll probably use half. It does go directly to my recipe box, though.

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Reviewer:

ZatriX

Cooking Level: Expert

Home Town: Johannesburg, Gauteng, South Africa

Reviewed: Jan. 1, 2010

Like the other reviewers, I wholeheartedly recommend reducing by half the lemon juice in this recipe. This sauce seems to have far too much butter for my tastes, as well. I'll try with half the butter on a next try. As I emulsified the sauce, I tasted it after adding half the butter. The flavor and texture were just fine, I should have stopped then. Despite my problems with the proportions of lemon and butter, the techniques explained in the recipe are near foolproof. The texture of the sauce is perfect; velvety and rich. Even a beginning cook could nail this recipe.

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Reviewer:

girlchow

Cooking Level: Intermediate

Reviewed: Dec. 24, 2009

This is a very good hollandaise recipe. I doubled the recipe and only used 2 TBsp of fresh lemon juice and 1 cup of salted butter. I did not add salt. It had excellent flavor and consistency. I will be using this again with changes.

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