This definitely gets five stars simply for how easy it is to prepare. I made my Hollandaise before everything else and let it sit. I can understand why one user suggested using unsalted butter, but I decided to counterbalance the saltiness with a few other flavors. I added dried rosemary, a little basil, a few extra shakes of hot sauce (Franks, of course), and used a spicy brown mustard instead of Dijon. I think they added a little more complexity to the flavor. Everyone loved it, and I will definitely make it again. Love it!
Side note: I attempted to reheat my sauce after everything else was prepared, but once I got it on the stove it began to thicken as if the eggs started to cook. Not good! I took it off the heat immediately, added a little water and stirred until it looked like normal. I would make it last since it's so quick to throw together and then you won't have to worry about keeping it warm. (What I ended up doing: I put my sauce on the eggs literally within a minute that they came out of cooking so they were warm enough to reheat the sauce. No problem!)
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This definitely gets five stars simply for how easy it is to prepare. I made my Hollandaise...