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Hollandaise Sauce Recipe

Hollandaise Sauce

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (123)

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Average Rating:

Total Reviews: 123

Showing 101-110 of 123

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  • on June 08, 2006

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    found this recipe to be good, how ever it was still so common. This could have had some zing. So to wake the recipe up.

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  • on May 19, 2006

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    Phoenix

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  • on May 10, 2006

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    This sauce comes out smooth and so creamy and tasty!

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  • on February 12, 2006

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    I'd never attempted Eggs Benedict, but really wanted to as a Valentine's Day treat. This recipe was really very easy and turned out very well. I didn't have ham or Canadian Bacon; used pastrami instead, and it was great!

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  • on February 10, 2006

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    You can refrigerate the sauce for a day or two without loosing too much flavor. Just heat it up using a double boiler technique, to avoid cooking the egg.

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  • on January 18, 2006

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    VERY easy recipe, especially for a first-timer. It came out absolutely perfect. If it goes too thick, simply add a little water at a time for desired consistency. Highly recommend this recipe!

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  • on January 07, 2006

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    This is really easy to make but make sure your water is ONLY simmering and not boiling. If it's bowling, you will definitely scramble your eggs. This is soooo much better than those package mixes.

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  • on January 03, 2006

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    I made this with my 15 year old son--easy and successful

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  • on November 21, 2005

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    The sauce is great. I could drink it all by itself!

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  • on November 11, 2005

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    Easy, Great taste.

    Thank You,
    BBQONTHEGO.COM

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