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Classic Hollandaise Sauce

Reviewed: Jul. 7, 2014
Good basic recipe but could be improved. Made it today and it was pretty good but too salty. I would recommend starting with a 1/2 teaspoon of salt and substitute white pepper for black pepper. Also used unsalted butter which was noted by another reviewer.
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Amazingly Good Eggnog

Reviewed: Dec. 10, 2011
Be very careful when you're bringing the milk mixture to a boil in the beginning - it only need to JUST boil, or it might curdle!! Also, we whisked the egg yolks and the sugar in the kitchenaid mixer until they were fluffy, and then VERY VERY SLOWLY (at least for the first couple of cups) added the hot milk mixture to the fluffy egg yolk mixture with the mixer still going on medium speed - that way the egg mixture gets tempered and doesn't turn into scrambled egg! When everything was all mixed we put it back on the stove and cooked it (stirring constantly) until it reached 160F, which is when eggs are deemed "safe". You have the option (in some recipes) to whip the egg whites up separately and then fold them into the eggnog at the very end (I'm not sure whether you'd add them to the hot eggnog or whether you'd let it cool first...) but we didn't do that.
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