Hollandaise Sauce

  • Rizzuto Posted: 12/21/09
    Worthy of a Special Occasion

    I've made this recipe several times, and I've always had good results. This morning, however, I discovered--too late!--that we were out of lemon juice; on a whim, I used lime juice instead. Voila! The sweetness of the lime really brings out the richness of the hollandaise. If you feel slightly adventurous, try this variation.

  • pamofpenna Posted: 12/07/10
    Worthy of a Special Occasion

    Buttery mess and difficult to combine. Really just tasted and looked like butter. The egg did not combine well at all.

  • Foodie25 Posted: 01/01/12
    Worthy of a Special Occasion

    Really enjoyed the flavor of this hollandaise. I only used about 2 tbls. of butter but the flavor was still spot on.

  • faithwalker Posted: 11/25/13
    Worthy of a Special Occasion

    I agree with pamofpenna. While this recipe consists of the ingrediants found in most Hollandaise Sauces, the recipe was fairly vague in cooking techniques. It turned into a buttery mess that went down the garbage disposal. I think enhancement on the cooking techniques of this recipe would benefit anyone who has never made Hollandaise Sauce before. YouTube has a great video by Alton Brown that is eggselent in assisting anyone who wants to venture off into this sauce.

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