Reviewed: May 11, 2012

Excellent, fool-proof recipe. As another reviewer said, good cooks know to season with salt and pepper to taste. So to all the complainers, I ask you to re-try this recipe with that in mind next time and see if your rating doesn't change. Very good recipe. Thanks for posting!!!

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Reviewer:

TraciK

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Jun. 28, 2011

The best recipe, so easy and it tastes so good! My boyfriend doesn't usually like hollandaise sauce but loved this one! Salt, pepper and lemon juice to taste. Don't listen to negative reviews. It is a great recipe!!

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Reviewer:

lovingyoujen

Reviewed: Jun. 19, 2011

It did not turn out right.

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Reviewer:

hopecage

Reviewed: Jun. 15, 2011

I use this recipe every time and it always comes out great

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Reviewer:

LeahDerks

Cooking Level: Intermediate

Living In: Ponchatoula, Louisiana, USA

Reviewed: Apr. 12, 2011

So many other recipes available, why use this one? A "classic" Hollandaise sauce is will not break if you follow two simple rules: 1. use a double boiler! The water just below a simmer, and not touching the top half of the double boiler. 2. add melted butter in a slow steady stream while whisking (use a french whip)the egg yolks, then slowly add boiling hot water, continue whisking until thickened. Lemon juice, salt & pepper (to taste!) are whisked-in after removing the top pot from the double boiler. I've never had a Hollandaise break on me yet... but find another recipe first. This isn't it.

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Reviewer:

Leigh Sheppard

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 17, 2010

This recipe was terrible. It calls for a TEASPOON of salt and a TEASPOON of pepper. You end up making a gritty, salty, peppery mess! I would just add a pinch of each and there you have it. Thoroughly disappointed.

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Reviewer:

sekellner

Reviewed: Sep. 3, 2010

1 tsp salt,1 tsp pepper mistake.

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Reviewer:

judgestan

Reviewed: Jun. 24, 2010

The Directions on how to make this recipie were nice and simple, however the ingredients are not very correct. The recipie ingredients need to be tweaked for it to turn out nicely. If not it tends to be either to salty or lemony.

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Reviewer:

BeckyJSF

Reviewed: Feb. 14, 2010

I like this recipe for the simplicity. Hollandaise Sauce recipes are usually more complicated. This is simple and works. However, I would agree about the salt. . . at most I think 1/4 tsp is all you need. If you were to give this recipe to a beginner cook, they would be confused about how salty it turns out. I think you also have to take into account whether you are using salted butter, and what type of meat you are putting it with (i.e bacon, ham, etc.). The general contruct the recipe is great though. . . I will definitely use it again.

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Reviewer:

Lindsay Gorkoff

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Living In: Vermilion, Alberta, Canada

Reviewed: Dec. 27, 2009

The ingredient amounts noted in this recipe are incorrect. Change to 1/4 tsp of salt and pepper at most, add by taste is best. Depending on lemon size - use juice of one small lemon or 1/2 of very large lemon. Better yet view the other recipes on allrecipes.com for correct ingredients and measurements.

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