Reviewed: Oct. 18, 2009

I'm giving this 5 stars because it is EASY and so good! I used salted butter and found it a tad too salty (didn't add the salt the recipe called for). Next time I will use unsalted and salt to taste. A halved recipe easily serves 4 over salmon fillets.

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GRANDROYAI

Cooking Level: Expert

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Reviewed: Sep. 21, 2009

Very easy to make and quite good. I did use a little less lemon juice, but other than that followed the recipe. It's a keeper!

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belairbelle1

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Reviewed: Aug. 9, 2009

Worked out great! My husband is a chef and doesn't like making this sauce at home because of the effort. He was surprised when I made this recipe and it turned out perfect. He commented that many professional cooks don't get it right the first time. (though usually it's because they have to make such large batches of it). He assisted by adding paprika and tobasco to taste, a typical restaurant practice. I got creative and added dill which made it the perfect sauce for our salmon filets. For just the two of us, I would cut the recipe in half because this made so much sauce. Regrets, leftovers don't keep well because the emulsion separates.

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Kitty

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Reviewed: May 27, 2009

Was easier than I expected to be. Had my husband help- he whisked the yolk mixture and I added the melted butter. It started to get too thick, so I added a bit of the hot water from the pot that was waiting for poached eggs. I halved the recipe, but didn't measure the lemon juice, so overall it ended up being too lemony, though still delicious. I definitely plan to use again. Helpful tip: put the sauce in a thermos while you cook the eggs, this will keep it warm and it won't break! (per Alton Brown)

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raesive

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: May 10, 2009

Made Eggs Benedict for my mom this Mother's Day morning! It was my first time ever making hollandaise AND poached eggs, and everything worked wonderful. ONLY MAKE SURE TO CUT DOWN THE LEMON IN THIS RECIPE! I cut the amount in half, and that was good. Also, I don't think it needs quite so much butter - next time I might try using half the amount of butter.

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Opaka

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

Just a few small tweaks and it's PERFECT.... Use a meyer lemon, and reduce to 2-1/2 Tbsp. Use unsalted butter Reduce salt by half My favorite eggs benedict addict has been ruined for life. He loves it!

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cosmodoll

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Reviewed: Apr. 17, 2009

My recipe for Hollandaise sauce is much easier. I've been making it since the late 50's!!!

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Pepe109

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Reviewed: Apr. 11, 2009

This is a good receipe, but like everyone else, I too cut down the lemon juice. I also only used 3 egg yolks (because that was all I had) and it turned out fine. I followed the receipe and when I was tasting the final product thought "Oh no, this is way too salty!" But, once I served it on the asparagus, it tasted fine. Don't let the taste fool you before serving! I will make this again.

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foodfanatic

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

Living In: Acton, Ontario, Canada

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Reviewed: Mar. 15, 2009

Very easy to make. I like to add an extra dash or two of worst. sauce at the end to give it a little tangier flavor.

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RTRIXIE

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Reviewed: Feb. 24, 2009

I've made this recipe twice now, but because I'm only cooking for two, I had to cut it half both times. The Worcestershire came out too fast the first time, and not considering that, I still added salt! You can imagine what a salty mess it was! I was much more successful the second time. Even though I am normally a salt freak, after my last experience I didn't add any the second time around. Sure glad I didn't - it was still salty, but very easy and good. I'll probably make it again, cuz my BF LOVES Eggs Benedict!

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jan. 31, 2009

In all fairness I can't rate this recipe because I didn't follow it the prescribed way. I didn't have lemon juice so I substituted by squeezing an orange into the sauce. The change was actually good!

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Chef Ty

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Reviewed: Jan. 28, 2009

I should have paid more attention to the comments about cutting back on the lemon juice. I used unsalted butter, but I think that was a mistake. Needed to add more salt and it just didn't flavor it correctly. As written, it was WAY too lemony. It had a nice texture...going to try it again.

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Jan. 23, 2009

I thought it was good and the consistency and lemon were perfect!... Only reason not 5 stars was it was a tad eggy tasting for me, maybe because I used extra large eggs. I didn't have 1/8 measuring spoon so I went with 1 drop worchesershire sauce...I will try cutting back yolks to 3 next time. Thanks!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Dec. 28, 2008

Tasted too much like lemon.

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Traci

Cooking Level: Intermediate

Home Town: Lethbridge, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 17, 2008

I ended up following the other suggestions and used 3 tablespoons lemon juice and then added a half teaspoon of cayenne pepper. It turned out exactly the way we like it and it was incredibly easy.

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beta

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Reviewed: Oct. 19, 2008

taste just like Hollandaise sauce in a fancy restaurant! be sure to use that whisk and don't have heat too high when adding yolk to pan.

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Vanessa

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Jul. 16, 2008

Delicious! I had never made hollandaise from scratch, always used a premade mix. This was just as easy and way more lemony!

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erininarizona

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Reviewed: Jun. 8, 2008

Very quick and easy! I didn't use double boiler and it turned out fine with continuos whisking. I liked the lemony taste and added parsley on top when I served it on eggs and hashbrowns!

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tracy m.

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

Good results, even though I used a saucepan directly on a stove on low heat. Just kept whisking and stirring. However, lessen the lemon juice by half a tablespoon if you don't like your sauce so tangy.

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argus

Cooking Level: Intermediate

Home Town: Taiping, Perak, Malaysia

Living In: Cham, Zug, Switzerland

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Reviewed: May 1, 2008

Velvety smooth and tasty. I found it to be a little too lemony for my taste. I will definately use this recipe again but cut back slightly on the lemon.

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