This was not good. I read all the reviews and followed everything. I did not add salt or pepper, warmed the butter very slowly and added the eggs very slowly using a whisk. Immediatly is started to seperate, so I removed from heat and added a splash of water and whisked vigorously. In the end I dumped it out and sent DH to the store for a packet of mix. Waste of 3 eggs and 1 stick of butter.

This should be called "Salt Lick" sauce. A teaspoon of salt and pepper make this a bad college prank for a Mother's Day breakfast. I was only able to salvage the recipe by cutting it with a cup of plain yoghurt.

I agree that this is the most simple sauce and also very tasty. Use a small lemon as it can be over powering if you use too much.

This was my first time making any hollandaise, and it came out perfect. I used a double boiler on medium-low instead of a saucepan on low.

Don't use this recipe. You will notice that all of the people who rate this recipe highly also instruct you not to follow it. Get real people. Would you give a novice a recipe for cake that lists 6 TBS flour, only to come back later and say “Obviously I meant cups, what are you a novice?”? The community should be making an effort to eliminate an obviously bad recipe like this, not praising it with 5 stars. Do not use this recipe. Please add a 1-star rating so that others will not be fooled. Don’t correct it each time you use it and then rate it 5 stars because your way works. If you have perfected the quantities and you like this process, then please add this as a new recipe which we can then rate on its own merit. Do not use this recipe.

This is a much easier recipe than the one I usually use and has great flavor!!!

Perfect Sauce! And YES, season to taste is always essential to being a great cook. For those of you new to cooking, please disregard the insulting comments from Locklandworth and BoJacks. Sometimes it takes following a recipe or making mistakes to create the great cook you will eventually become. I honestly think the person that posted the recipe meant a pinch of salt and pepper not a teaspoon of salt and pepper. lol Just a little hint with this recipe: if using salted butter you may want to eliminate salt altogether. But taste your product to ensure it's tasty for you and your family before adjusting. Happy Cooking!!!

Too much lemon, butter was strong. Suggest just going to the store and picking up some dry Hollandaise mix.

I love love love Hollandaise sauce on Aspargus but never attemped to make it because of the difficulity.... Until now, this recipe was fantastic! My sauce did break but the cold water trick worked like a charm! I will use this recipe alot.. Thanks

salt and pepper proportions are WAY off, try 1/4 teaspoon each MAX!!! Otherwise it was decent--make sure to read the tip about what to do if this separates!

Perfect! I had no problem with the sauce separating, and everyone raved that it is MUCH better than what they have had at restaurants.

WAY TOO MUCH SALT, PEPPER, and LEMON. Mine did not thicken, it seperated. Instructions need to be more clear about how slowly to add the yolks, and what to look for when the sauce gels.

Used farm fresh eggs (from the neighbors chickens!) and extra butter (hubby's idea) and this was fantastic. Did start to separate, but followed the suggestion to add a little cold water and rapid whisk, and it worked. Even my kids, who don't like asparagus, ate their veggies!

Fantastic! I just made this for brunch. I have never been a sauce making person. I tend to destroy them. but this was wonderful.

This sauce was fast and easy! Got great reviews when served over steamed asparagas. Thickened up nice - wasn't runny or broken. It is important to serve it immediately so budget your time to make this the last item you prepare. I'll make this again when I entertain.

Excellent and simple! Thanks!

I made this exactly as instructed (except of course for the amt of salt and pepper) and it broke apart immediately in the saucepan. I added a shock of cold water and whisked it but it only helped temporarily--when I put it on the plate it turned into dry, gritty foam within seconds and was inedible. The lemon juice, perhaps.

My husband adored this Hollandaise, and I eve screwed it up! Creamy, lemony, mmm, divine.

Made this and it was DELISH!! I did modify a bit to my liking and based on other reviews. I cut down on the salt and pepper. My three kids ages 7, 5, 3 devoured it and dipped everything on their plate in the sauce. Definately a keeper in my recipe box.

Thanks for the template :> For those of you having trouble with this recipe, start with *unsalted* butter in the pan. Then, beat the yolks in a separate bowl, and start adding lemon juice sparingly, until you like how the yolks & lemon juice taste together. A tip: the uncooked combo of the eggs & lemon will be just *slightly* more acidic than the combo will taste when it's cooked. So add lemon juice until you like the raw taste, then add just a tiny bit more juice, because the eggs will then cook up and add a creamy flavor, which will just slightly tone down the lemon (adding just a touch more juice than you think you need will keep your finished sauce from tasting too bland). THEN add only as much salt & pepper as you like. The amounts listed for this recipe are far too overwhelming. I didn't add any salt. It only took about three minutes for my sauce to thicken and become creamy, but you must add the yolk mixture only drops at a time, and you really have to whisk the sauce fast. I was very pleased with my sauce & will certainly be using this "template" again, probably as my staple recipe for hollandaise. But make sure you make the changes to suit your own flavor. Thanks!