Roasted Asparagus with Hollandaise

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This is absolutely perfect! This version is a little thinner in consistency but perfect for the asparagus application. If I'm making Eggs Benedict I just add an extra yolk and it thickens up nicely. For the people who seem to say Ina's dishes are too salty, please make note that she ALWAYS uses kosher salt when cooking (she tends to use table salt for baking which is recommended because it dissolves easier in baked goods etc. She used to state this all the time in earlier years but I think she takes it for granted that people just know now. Table salt is twice as potent as kosher so switching the two would definitely make a dish too salty! Hope this helps. Happy cooking!

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This is by far the easiest and most foolproof way to make hollandaise sauce. It was incredibly delicious with the asparagus. It was a little on the thin side for a hollandaise, but I did add some extra lemon juice because I love the lemony flavor. I also had large eggs instead of extra large, which may have made a difference. I will definitely be making this many times again in the future.

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Absolutely LOVE this sauce over the asparagus! My family is not much on trying new recipes...but even my husband commented how good this was! (Now THAT'S a compliment!
Thanks Ina for sharing this WONDERFUL recipe!

Tammy in Ashland, KY

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Best hollandaise sauce ever! perfect every time!

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Super, Thank You!

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Easy, lemony, perfect.

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Tried this recipe for the first time. We loved it. Had a lot leftover. I there a way to reheat, at a later date, without destroying the taste or consistency?

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I saw Ina make this on her show and it really works! What a great recipe! Thanks, Ina, for such innovative thinking!

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I'd give this recipe 10 STARS if I could!!!! I've been making this blender hollandaise sauce for years, and the only thing I do differently is increase the 4 egg yolks to 6, because it makes this sauce a little thicker. No matter whom I cook for, there is always someone asking for this recipe. I love Ina, and all her recipes. Guess I've been doing this one right!

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Bravo! I just made this with the juice of a meyer lemon, and it was delicious. I used a little too much juice, so it was a bit thin, but the flavors jumped all over my mouth. Had a french omelette with more sauce over...is that wrong? Yum!
Thanks, Ina.