10 Reviews of Quickie Hollandaise Sauce

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?

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: katie in the UP

On Jan 28, 2007

I made this in a double boiler, quick and easy! It came out creamy and perfect! Thank you!

From: obx lover

On Jan 10, 2009

Excellent and easy! It got a little thick so I thinned it down with just a little bit of hot water, maybe a tablespoon. Just used a small saucepan on the stove, didn't have any scorching.

From: merron-iru kami

On Jan 15, 2009

Very nice sauce - came out a lovely golden color. I was in a bit of a pinch and didn't have any lemon juice, so I used orange juice and added a tsp of prepared mustard (I like the flavor and I like how the vinegar in the mustard helps the sauce along). I followed step 1 and then whisked the yolks in a seperate bowl, adding one tablespoon of the hot butter at a time, so as not to cook the egg and cause the sauce the fall out. Was a bit thinner than I'm used to, but folks liked the mild citrus flavor the orange imparted. Thanks!

From: Chef #701543

On Nov 26, 2009

Very quick, very easy, and very flavorful. If I make it again I will definitely up the lemon juice, but we were very satisfied with this. Thanks so much for posting!

From: clb2n

On Jul 19, 2009

Very quick, very easy...even easier than the packaged sauce from the grocery store. If you like a little more kick from your sauce, add extra lemon.

From: Meghan

On Oct 10, 2009

I don't even feel right giving it a star rating as it curdled and did not blend in at all. I was very careful about the temp, perhaps its because I used a Le Creuset saucier pan and it retained too much heat but this was a total bust.

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!!!!