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My review
Creamy Mock Hollandaise Sauce
16
Andie
"This sauce is great on poultry, fish, rare beef, steamed veggies (especially asparagus, broccoli, or cauliflower), whole grains, and wild rice."
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Ingredients
9 m servings 118Original recipe yields 4 servings (1 cup approximately)
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Directions
{{model.addEditText}} Print- Mix cream cheese and egg yolks together in a bowl with an electric mixer. Stir lemon juice and salt together in a separate small bowl.
- Transfer cream cheese mixture to saucepan over low heat; whisk in lemon juice mixture. Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes. Whisk milk in gradually until desired consistency is reached. Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.
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Reviews
Read all reviews 6Most helpful
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8/2/2016
great over the top of a stuffed chicken breast. easy to make.
2/1/2016
This was easy to make and tasted good on my boiled eggs, but it does have the cream cheese flavor (which isn't common for hollandaise). The only reason I gave it 4 stars is because I like One-Mi...
2/13/2018
I did make this, but had 4 Oz of cream cheese to get rid of quickly, so I added an extra yolk, a pat of unsalted butter, and a bit more milk (2%), I like it thick, you can add however much for c...
12/13/2016
Great recipe! This was so simple and tasty. I love hollandaise, but don't need the fat and calories from all the butter in a traditional recipe. I made this for eggs benedict, using reduced fat ...
11/6/2016
I made this for my lactose-sensitive husband. We both loved it! I will make it again!