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).
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.
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!
This hallandaise sauce was apprarently created by god and given straight to my girlfriend. It is the best hollandaise sauce I have ever had, bar none. If you have not had the extreme pleasure of trying this recipe then I personally recommend you stock up on all the ingredients before 2012 and the end of the world. If I were stranded on a desert island with one form of substanance it would be this sauce without a question in my mind. The Demi-god that posted this recipe deserves a freak'n metal.
Delicious and easy! Use the full recipe though, as I only used part the first time and it didn't blend well with not enough ingredients in the blender.
If I could give more stars, I would! This recipe is by far the easiest Hollandaise sauce recipe I have ever made. I like being able to control the spice in it too. I use Rooster Sauce(find it in the asian food section isle) and I like to have extra heat so I add a little more then the recipe calls for. Delicious recipe. I have made this and drizzeled it over steamed asparagus and on top of brussel sprouts as well as eggs benedict. Don't let the simplicity of this recipe fool you, it is absolutely fantastic!
Quick and easy preparation. A nice subtle lemon flavor. I left out the tabasco. I was delicious over grilled steak topped with crab and roasted asparagus, also known as Steak Oscar in most restaurants. Thanks for sharing this simple method of preparation.
This was super easy quick and a great consistency even though I used only three tablespoons of butter rather than the full amount. I'm giving it four stars because I thought it was bland so I added much more lemon juice and some dried dill which gave it a great flavour. With all of the above changes it was fantastic.
Quick, delicious & easy! If you want to make only a 2 yolk Hollandaise, as I did, these are the measures: 2 yolks; 2 teasp. lemon juice; 2/3 dash Tabasco/hot sauce; between 1/8 & 1/4 teasp. of Dijon. After blending that for 5 seconds, slowly drizzle into blending ingreds. the (bubbling hot) 6 Tblsp. + 2 teasp. butter. Thick & lovely!
It's WAY better without the Dijon or Tobasco! Sharp mustard brings this classic, delicate sauce down several notches into so-so territory. (It's kind of like spoiling a deviled egg with Miracle Whip instead of good mayonnaise, or like killing a good apple pie by drowning it with cinnamon.) . I'm still giving it three stars because the method is still very good.
