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Hollandaise
Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Hittin' the Sauce Overall User Rating: 
See this recipe on air Monday Sep. 15 at 11:00 PM ET/PT. |
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Not bad, but disappointing
08/31/2008 at 12:23pm
User: Ross from Washington , DC User Rating:
Made this hollandaise recipe for lunch today, and while it was good, I don't think I'll be making it again. I prefer a more-eggy, less-buttery sauce. This one is definitely strong on the butter. The tactic of cutting up cold butter to add is probably smart if you're not comfortable making hollandaise - the melting of the butter will naturally regulate the speed at which it can be incorporated. But if you've done it before, it's easier to just melt the butter and be done with it.
easy and delicious
05/16/2008 at 03:59pm
User: Anonymous User Rating:
It was easy and delicious. I've tried other recipes but this is the best.
MMMM Good on everything
05/14/2008 at 11:31pm
User: Dan from Las Vegas, NV User Rating:
My first foray into the magical land of hollandaise. Thank you very much Mr. Brown. Easy to make although a bit exhausting to my uninitiated whisking arm. I forgot to add the sugar and I didn't have any cayenne pepper on hand but it still turned out fantastic. Now, since I didn't have a target meal for the heavenly hollaindaise and I didn't want to waste any, I quickly sauteed some leftover zucchini and drizzled sauce along the top- it was great! Then I smothered a fried egg on home made toast- it was great! Then- getting a bit desperate for something quick cooking- I smothered a microwave burrito- it was great too! AND THEN- recalling Alton's confession that he TOO eats hollandaise right out of the bowl- ate the remainder just like soup- it was great! Thanks Alton!
Great!
04/20/2008 at 04:18pm
User: Marie from Santa Barbara, CA User Rating:
My eggs scrambled on my first try because I stopped stirring for 30 seconds, but I didn't make the same mistake twice. The sauce had a great flavor, consistency, and just a bit of a tang! Much better than what I have had at some restaurants. I have never been disappointed by one of Alton's recipes!
Easy & So Good
12/30/2007 at 09:26pm
User: Anonymous User Rating:
Anyone that thinks this is too complicated or takes too long to make is just plain lazy!
Tastes just link brunch!
10/23/2007 at 08:03pm
User: Dorian from White Plains, NY User Rating:
Made the hollandaise for my broccoli. Is it wrong that I ate it all?
best/easiest hollandaise
10/02/2007 at 11:08am
User: Anonymous User Rating:
This was a great sauce - creamy with just the right lemony bite. Don't omit the cayenne. It might seem like a lot, but the heat/taste doesn't really come through. It just serves to provide that "something" that keeps the sauce from being *too* velvety.
Seriously fast
09/15/2007 at 01:18am
User: Anonymous User Rating:
For the amount of time you can whip this hollandaise up in, its worth the smaalllll compromise in flavor
The Best Hollandaise
04/22/2007 at 10:45am
User: sarah from New Port Richey, FL User Rating:
My favorite breakfast is eggs benedict, and I can only find this treat at five star hotels and restaurants. I wanted to try to make hollandaise myself, and this is the first and only recipe I have ever used--at least half a dozen times now. It is fantastic! If using salted butter, cut down on added kosher salt. Halving the recipe works just fine (I use 2 egg yolks and half of the other ingredients--with a little extra cayenne for me). Also excellent over asparagus for a steak and eggs brunch. This sauce would make anything taste good.
great idea
03/29/2007 at 02:20pm
User: JILLIANNE from Columbia, MD User Rating:
I think the best part of this -especially if you saw the episode- is cooking the sauce and putting it in a thermos and then cooking the rest of your meal so you can add the still warm sauce later. it is hard to cook the cause while cooking the rest of a breakfast or dinner. it is delicious-the sugar is a weird touch but good, i tend to leave the cayenne pepper out due to preference but it tastes excellent. seriously folks, the thermos storages makes it so much easier.
WOW
01/26/2007 at 01:55am
User: Judy from Las Vegas, NV User Rating:
I am studying at Le cordon Bleu, and have already mastered the mother suaces. When I saw this episode, I had to try it. It was so easy & so good. Hats off Alton!! You rock!
easy
11/05/2006 at 05:58pm
User: matt from Acton, MA User Rating:
easy and delcious. doouble boiler can be replaced by food processor, however
Labor and flavor intensive
11/03/2006 at 03:19pm
User: Mike from Barrington, IL User Rating:
Took more time and effort than the stated times-- was a struggle to do while also preparing Eggs Benedict. Didn't have unsalted butter so I used salted and omitted the Kosher salt. I would say it was still too salty that way. Other than that, the flavor and consistency was superb!
Me likey
08/22/2006 at 02:02pm
User: Augie from Akron, OH User Rating:
It had a little too much lemon the first time I made it. Used half as much lemon and a half again more cayenne and wow it was a hit.
A Treat
11/29/2005 at 09:30pm
User: WILLIAM from Palm City, FL User Rating:
Very easy and great for a lazy day breakfast.
Hollandaise Sauce - Best yet!
07/18/2005 at 09:32pm
User: Anonymous User Rating:
Excellent recipe! I wouldn't expect anything less than perfection from Alton.
Very good stuff
04/20/2005 at 01:45pm
User: MATT from Napoleon, OH User Rating:
Great for me but as much as my kids like butter, they really don't care for it. They'd rather eat their asparagus plain!
Nearly foul-proof
03/28/2005 at 02:34pm
User: JENN from West Valley City, UT User Rating:
I found this recipe easy to understand and very easy to complete.
The word YUMMMM comes to mind!
02/15/2005 at 12:17am
User: BILL from Santa Barbara, CA User Rating:
If you are looking for something fast and easy to make your meal look and taste wonderful you are in the right pace!
Complicating a simple, simple sauce!
11/09/2004 at 01:46am
User: SHAWN from Marietta, GA User Rating:
I agree with the below post, and her recipe and mine are almost identical. Mine is simple 1, 2, 3. 1 stick of butter, 2 egg yolks and 3T of lemon juice (that extra tablespoon gives it a little more of a tang.) Just stir until it thickens, but watch out for curdling egg! Simplify things, Alton.
Finally, a Hollandaise even I can make!
06/19/2004 at 04:57am
User: JULIE from Seattle, WA User Rating:
Easy to follow directions and it tastes great! My husband couldn't believe his eyes when I made his favorite breakfast...eggs benedict! He enjoyed it so much he asked if there was anymore sauce left! You don't have to clarify the butter to make this sauce which saves time (and a big mess).
Nice change from the classical way...
06/19/2004 at 01:03am
User: CLAUDIA from Rockville, MD User Rating: Not Rated
I liked the use of small pieces of butter in this recipe rather than the clairified butter. This recipe was simple to follow and came out pretty well. I like Janis' suggestion. Can't wait to try it your way! The double boiler is kind of a pain. Thanks for the tip!