Quickie Hollandaise Sauce

From: Mortinus

On Apr 13, 2009

The trick to this sauce is to get the sauce right to the almost boiling point (small bubbles). You then add the egg yolks very quickly and it immediately cooks them. Make sure the butter/lemon isn't too hot or you'll scramble it...or if it isn't hot enough, it won't cook and will be very thin.

From: Z,G,L's mom

On Mar 23, 2009

I have made hollandaise sauce a total of three times in my life. This made #4. I always thought it was too much work. Now, having found this,I will make it often! Served with roasted asparagus!!!!

From: therockmiester

On Apr 20, 2008

I am not sure what Erik did wrong in making this most Delicious Hollandaise sauce, but I just made it for my asparagus and It was just yummy. It was so easy, that now I can make it for my seafood omelets when I make them. When it came to the lemon, it was squirts from a fresh lemon, and I just squeezed until I got just the right flavor for me. No measuring. Thank you.

From: Erik Christensen

On Jun 22, 2003

I found it just a bit too lemony, but perhaps my lemon was large or overly juicy. A pinch of sugar made it a little less sharp. I also added some dried tarragon leaves which made a nice touch. The sauce was also thinner than I expected; perhaps I should have let it set?