Reviewed: Apr. 6, 2008

A wonderfull, easy to follow recipe. I did not have white pepper on hand, so I used black pepper and omitted the Worstershire. (I can't say it, let alone spell it!) Served it on baked salmon and asparagus with wild rice on the side. Creamy, not too tart, and didn't even think about breaking! A great sauce recipe I will be using from now on. Thanks!

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Reviewer:

furusob

Cooking Level: Intermediate

Living In: Lakewood, Washington, USA

Reviewed: Dec. 27, 2007

Followed recipe exactly. Tasted like lemon egg yolks. My husband said it left a bad taste in his mouth.

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Reviewer:

TAMALA

Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: Dec. 9, 2007

Quick and easy but next time I'll cut out a tablespoon of lemon juice as it was too tangy for my taste.

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Reviewer:

billymiller

Cooking Level: Beginning

Living In: Fairbanks, Alaska, USA

Reviewed: Nov. 29, 2007

This recipe has become one of my *old faithfuls*. I cut the lemon down to 3T as well, and I temper my eggs. The recipe halves well, except I reduce the lemon even more, to 1T. As far as consistency, I've never had a problem.

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Reviewer:

jeannine1976

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Houston, Texas, USA

Reviewed: Oct. 30, 2007

Very easy to make. Didn't have a double boiler, but a metal bowl on top worked fine. Margerine makes a perfect substitute for butter. I would also add less lemon and perhaps more white pepper.

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Reviewer:

mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

Reviewed: Sep. 4, 2007

Turned out well, but I needed a second person to help me...two hands is not enough!

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1 user found this review helpful

Reviewer:

Pandy

Cooking Level: Intermediate

Home Town: Brownsburg, Quebec, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 30, 2006

This was a good simple recipe. I substitued some cayenne pepper for the white pepper. Next time I am going to add a little lemon zest.

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Reviewer:

Kevin Anderson

Reviewed: Dec. 18, 2006

This was WAY too buttery. To cut it, I used 1/2 tsp Worcestershire Sauce which only helped a little. I will probably look for another recipe.

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Reviewer:

JMS

Cooking Level: Expert

Reviewed: Oct. 27, 2006

I cut down the lemon to 3 tbsp as suggested and it was still too much lemon. No other flavor other than lemon and butter. Too salty too.

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Reviewer:

MOMMY2GWEN

Reviewed: Oct. 25, 2006

Many, many years ago I stayed at the Mccormic Inn in Chicago and room service delivered to me the best Eggs Benedict I have ever eaten. This is not it, but with a tweak & a tweak I'm sure it can be adjusted to duplicate my experience of long ago. Way too much lemon to start, but easy to make. I will tweak and try again.

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