This sauce is great on poultry, fish, rare beef, steamed veggies (especially asparagus, broccoli, or cauliflower), whole grains, and wild rice.
great over the top of a stuffed chicken breast. easy to make.
Read MoreThis is gross. It tastes like melted cream cheese. Avoid if you have a tongue.
Read More 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-Minute Hollandaise Sauce better.
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 consistency. You can taste the cream cheese, but not intensely. It is very yummy. I got a double thumbs up from The Hubs whose mother has been making hollandaise for decades.
I made this for my lactose-sensitive husband. We both loved it! I will make it again!
I LLOOVVEE this sauce! Hence why I posted the recipe. My husband likes less lemony flavor than I, and I find using cream instead of milk tempers the tartness of the lemon juice.
This is gross. It tastes like melted cream cheese. Avoid if you have a tongue.
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 cream cheese--YUM! I think it would also be delicious over asparagus, chicken and a myriad of other foods. Thanks, Andie!
You probably wouldn't get confused that this is the real deal, but it IS delicious and easy to make! I put in on a California Benedict and it was great!
