Hollandaise

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I tried Altons recipe yesterday morning for eggs benedict, with english muffins, spinach, canadian bacan. This is my third attempt at making a hollandaise. I tried one of Emeril's and also Julia Childs. So far this is my favorite. It is a perfect balance of eggs, butter and lemon, and I do love the cayenne. My thanks to Jburns_9259365 who entered a review in May of 2010, and mentioned a 'benedict buffet' with crab cakes, etc. I will try this when I get a little more proficient with the sauce making. Thanks to Alton for the thermos idea to keep it warm.

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At the end of the day, it seemed like too much butter... More like a flavored compound butter sauce then hollandaise

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this recipe was written to be a basic recipe for people who know nothing about cooking, it is good, but once you get any kind of technique venture on. from a well experienced pre chef this is not that great, have had much better and have also made much better

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I've been making this recipe for years. Love it.
Yes, you must not use salted butter...been there and done that.
fyi the sugar helps keep the yolks from curdling and there is not supposed to be any shallots in Hollandaise!

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Delish!!!

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I'm so mad at myself...when Alton says unsalted butter...make sure it's U N S A L T E D ! i accidentally used the salty kind and the sauce was inedible and had to be thrown out; what a waste! On the other hand, the texture, color and thickness turned out PERFECT. I've always wanted to try making home made hollandaise, and this recipe is very easy! no more store bought packaged junk. Thanks Alton!!

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A lot of effort, but simple and tastes great - worth said effort

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I admit, it is a bit of work whisking the entire time to bring the sauce together. But, the end results are well worth the effort.

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Easy hollandaise for eggs benedict or steamed artichokes. Wonderful, balanced taste every time.

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Oh you freakin c-school snobs get over yourselves.