This was really flavorful and tasty. I had never made or even eaten hollandaise sauce before that I know of but a reviewer of a salmon cakes recipe I wanted to make suggested serving with a lemon sauce recipe found on this site and I thought, yum, lemony sauce!... I placed the egg in a bowl set on a steam basket over a pan of boiling water and after 5 minutes it still wasn't thickening so I poured the mixture into a little saucepan and stirred it constantly over low heat (2 out of 10 heat setting). I took about 5 minutes to start thickening but it came out great! I tossed in a little parsley at the end to make it look nice like the picture on here. It is perfect for fish cakes or broiled fish. For eggs or other purposes, you may want to reduce the lemon if you don't want the sauce to be a little lemony. But I definitely feel that this is a restaurant quality sauce, although simple. This was not hard to make and worth the effort. Into my recipe box it goes!
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This was really flavorful and tasty. I had never made or even eaten hollandaise sauce before...