Reviewed: Jun. 13, 2009

This works! I used salted butter and didn't add any salt. The most important part is the whisking. And the cold water trick is excellent!

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di4367

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: May 18, 2009

Really good - thanks!

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Loki1

Cooking Level: Expert

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Reviewed: Mar. 14, 2009

Great Recipe! So easy too. I used salted butter, so there was no need to add any salt. I didn't have white pepper, so I omitted that too. The sauce turned out perfectly. Perfect consistency and flavor. Thanks!

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Susan

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Reviewed: Feb. 11, 2009

I have had Hollandaise with lemon before but I prefer mine made with vinegar. I was taught by my father before whisks were available for home cooks. I stood at the stove with a flat saucepan over a simmering pot of water. I stirred the yolks with a fork till lemon yellow. Added the butter one drop (in the beginning) at a time till emulsified. It was wonderful. Now I put the eggs yolks (broken), salt, cayenne, vinegar in a jar and shake and shake and then add the warm butter. Then it's a question of how long you want to shake. Great on veggies, bread or even your finger.

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Cheetothecat

Cooking Level: Expert

Living In: Damascus, Oregon, USA

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Reviewed: Mar. 2, 2008

Very easy and very yummy! Pleasured my porterhouse steak with it and was absolutely fabulous! Thanks for the recipe

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Jenelle

Cooking Level: Expert

Home Town: Austin, Minnesota, USA

Living In: Savage, Minnesota, USA

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Reviewed: Oct. 7, 2007

I've never made hollandaise sauce before, and this came out great! I made it straight from the recipe, no alterations (except that I didn't have white pepper, so I used a bit of black)

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gwyndylynn

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Reviewed: Mar. 11, 2007

This is the worst recipe for hollandaise sauce that I've ever tasted. My fiance graduated from culinary arts school and he says that the butter needed to melted in a separate pan from the yolks and lemon juice. A double broiler is ideal so as not to scorch your yolks.

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shanna

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Reviewed: Feb. 26, 2007

Based on the other reviews, I cut back on the butter and added much more lemon juice. I just kept tasting it until it seemed right. Good start tho and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 16, 2006

this was okay, but pretty much tasted like butter sauce to me.

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TIKIGODS21

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Saranac Lake, New York, USA

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Reviewed: Dec. 27, 2005

Too much butter. Not enough lemon. Knorr package hollandaise is a lot better and a lot less time consuming.

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marymccl

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Reviewed: Nov. 6, 2005

I used this to to make Eggs Benedict. It's very easy and tasted just like hollandaise should. How much butter you use will depend on the size of your eggs. As most of the butter is pre-melted, you only need to slowly add the amount you think is necessary.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 15, 2005

It was okay, tried it over baked salmon. It was edible but I've had better.

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N. Adams

Cooking Level: Intermediate

Home Town: Geronimo, Oklahoma, USA

Living In: Athabasca, Alberta, Canada

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Reviewed: Apr. 29, 2005

This is WAY too buttery for my taste. It's more like a butter sauce and the color is butter yellow, not light cream like a true hollandaise. My husband liked it though, probably b/c he LOVES butter. If you're looking for a great hollandaise sauce, look elsewhere!

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JD

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Reviewed: Mar. 16, 2005

My first attempt at a hollandaise for my eggs benedict, and it was very good! I whisked until my wrist was tired to "see the pan" but it was well worth it when I got it creamy. I did a scaled down version for two, and added cayenne pepper instead of tabasco like they do at my favorite restaurant.

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KATEMB1

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Reviewed: Mar. 8, 2005

Got a new egg poacher for Christmas and needed a good hollandaise sauce recipe. This one was just perfect and very easy to make. I've tried others that come out lumpy but this one came out perfect. I'll use it every time from now on! (oh and not too lemony at ALL)

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DAWNZKITKAT

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Dec. 26, 2004

Made this Christmas morning for company, easy and verygood. I used salted butter so would aliminate the salt next time. Doubled the recipe with out a problem.

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WHITEKNIGHT1

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Reviewed: Dec. 7, 2004

Since other people said it was very tart, I thought it would be fine for me as I like my hollandaise really lemony. I was wrong- It was overpowering for me and will reduce lemon juice by about 1/2 next time. Besides that, it was great.

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TJ Johnson

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Nov. 18, 2004

I made this recipe and it didn't taste like the sauce at all. I used to buy packets to make at home and they taste much better and like a restaurant makes. I would recommend to purchase packets in the store and follow their directions.

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RKNASE

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Reviewed: Aug. 17, 2004

wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes, the sauce is perfect, as if it were just made. If you microwave leftover sauce, it will separate.

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JEM199

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Reviewed: Jul. 18, 2004

Excellent recipe. I'd never made hollandaise sauce before (in fact I'm a self-professed NON-cook), and it was easy to follow. I used a splash of bottled lemon juice and substituted black pepper (since I don't have any white) and light Parkay, and it was still VERY good. The trick is to keep whisking, and keep it on "warm" and never letting it get anywhere near a boil. I also took it off the stove to whisk a bit when "warm" got too warm. :)

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HDOEING

Home Town: Dallas, Texas, USA

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