Reviewed: Apr. 20, 2012

had too much lemon for my taste but that's an easy fix for next time

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Reviewer:

Cindy Lou

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Georgetown, Texas, USA

Reviewed: Apr. 10, 2012

First off I have to address the people who are saying they have a quicker way to do this. IE. Via putting everything in a blender. Please for the love of god do not do this. The point of the double boiler is to slowly cook the egg yolks so you do not get salmonella poisoning. Yes it is a bit more work, but please do not risk getting sick for doing more easily. That being said, this is a great recipe. Please remember the Hollandaise Sauce is supposed to be lemony. That is the kind of sauce it is. If you want a butter sauce, try going the mornay sauce route.

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Reviewer:

EntAgncy

Reviewed: Apr. 9, 2012

I used only about 2 Tbsp of lemon juice based on other reviews and thought it had a nice flavor. I would hold on adding the water until you have it all together and whisked because I thought it could have been a little thicker and wished I hadn't put the water in.

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Reviewer:

CharmedChef

Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

Reviewed: Mar. 31, 2012

Excellent sauce. No trouble making it in a double-boiler. Rich and lemony.

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Reviewer:

NovaScotiaBrit

Cooking Level: Expert

Home Town: Southend-On-Sea, Essex, England, U.K.

Living In: Bear River, Nova Scotia, Canada

Reviewed: Mar. 11, 2012

holy cow! this recipe was exactly what I was looking for. I cut the recipe in half since I am cooking for just one. I also cut out the salt entirely and replaced it with ground mustard (the best hollandaise sauce I ever had was from a restaurant in Portland who also added ground mustard). Perfect over some steamed veggies!! *yum*yum*

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Reviewer:

1JenBug

Cooking Level: Intermediate

Home Town: Salida, Colorado, USA

Reviewed: Mar. 4, 2012

This turned out really well, and I didn't even measure everything exactly. I used a bit less butter and lemon juice. I don't have a double-boiler, so I stacked two of my deepest pans. Excellent recipe!

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Reviewer:

viciousbreed

Reviewed: Jan. 16, 2012

My first time making Hollandaise sauce, and it actually turned out! Agree with other reviewers that there is too much lemon juice in the recipe, I'd cut it in half next time, but the flavor is there! I sprinkled some paprika over the top as color and garnish, and it added a nice flavor to it!

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Reviewer:

macattack

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Reviewed: Dec. 7, 2011

Too much lemon. To use this recipe as a dip for vegetables would be fine but I don't recommend pouring this over Eggs Benedict since it is so sour.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Dec. 4, 2011

I think there must be a typo in the recipe...there is no way there should be 3.5 TABLEspoons of lemon. I even cut down and made the recipe as is except but with 1 3/4T of lemon...STILL too much lemon. This is the first time I"ve made hollandaise sauce but I eat it all the time, so I'm certain that this is just not how it should taste. The upside...it was very easy to make and came out super creamy. I might try it again...

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Reviewer:

dovelette

Cooking Level: Expert

Home Town: Geneva, New York, USA

Reviewed: Sep. 18, 2011

This was delish, and easy peasy! Will definitely be cutting way back on the lemon juice though! Saying it was a bit tart was an understatement. Loved the velvety texture though! Added a bit more worcestshire, and some cayenne pepper and some tobasco sauce!!

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