I have not yet tried this recipe. My rating is based on the fact that the recipe calls for butter cut into small chunks and then instructs the cook to add "in a small stream". So. Is it chunks or stream or does it matter? I'm so confused! But of course that doesn't take much. RB -Suckatomato, CA
KathyBrown007 Posted: 01/09/09
carmelita Posted: 04/10/09
To previous post... the first step in directions asks to melt the butter - therefore, stream. Not chunks. Even so - this made from scratch original sauce was not to my liking. Too much lemon juice and I didn't like the "raw" egg smell or slight taste of raw eggs and lemon. I think I'll keep looking for just the right sauce recipe.
Lilybell Posted: 04/24/09
My recipe is waaaay easier, it's from a 1957 cookbook, and it never fails, and the eggs do get cooked.