The easiest way to get perfect Hollandaise. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus, eggs benedict, fish-you name it!
Wow, pretty darn good Hollandaise, and so simple & fool-proof. I followed the recipe as-is for use over Eggs Benedict. The recipe makes enough for 8 to 10 servings (at two eggs per plate and a reasonable amount of sauce). Instead of a blender, I used a Braun handheld mixer which would allow me to 1/2 the recipe for next time. One suggestion - use UNsalted butter. Update: Round 2 - Unsalted butter made a big difference, highly suggest it. Also, was able to 1/2 the recipe using a Braun hand blender - 1/2 of all ingredients listed (used 2 egg yolks). - 09 Dec 2007 (Review from Allrecipes US | Canada)
I made this last night without the Dijon, which I don't like. I used 4 egg yolks and 2 tablespoons of fresh lemon juice, along with the Louisiana hot sauce. I did the 5 seconds in the blender, then slowly added the melted butter. It was perfect, and exactly the right amount of lemon! We used ours for dipping fresh artichokes and got rave reviews. - 14 May 2007 (Review from Allrecipes US | Canada)
A very good recipe and it will thicken nicely if the butter is "bubbling " hot when it is added to the running blender in a slow stream. I have been using this recipe for over 30 years! - 31 Mar 2007 (Review from Allrecipes US | Canada)