Creamy Hollandaise Sauce Recipe - Allrecipes.com HOOLIE 5/12/2002 Easier than I thought it would be, and a great treat on my low carb diet! I don't own a double boiler, so I just simmered a pan of water and rested a metal bowl on top. The key is to put the yol... Caseyspunk 4/1/2006 This was an amazing recipe, the flavor was great. I did cut down on the lemon juice and used only 3 tablespoons. I will cut down a little more next time as I only like it a little tangy. I el... ATOMICLUSH 2/16/2005 This recipe is super! The hollandaise thicken up nicely with very little effort. I took everyone's advice and only used 1 1/2 tablespoons of fresh lemon juice and it was perfect! I also alter... MEEMEEBULUGA 12/9/2005 I'll tone down the leamon next time, but other than that, this is an easy delicious recipe.

NOTE: Add all the ingrediants to the pot prior to adding the egg yolks and you'll find it much easier ... DANA COLE 4/23/2003 Oh my goodness!!! This is the BEST Hollandaise Sauce I have ever had. Not too lemony or thick...just right! Very quick and easy, I found, for my first time making it. I didn't have a double boil... MIDOW 5/29/2006 So take this recipe and half it. Keep the yolk amount correct for a full recipes worth. Perfect amount of lemon this way,nice and thick. Keep heat very low. If it starts to curdle add anothe... jeannine1976 11/29/2007 This recipe has become one of my *old faithfuls*. I cut the lemon down to 3T as well, and I temper my eggs. The recipe halves well, except I reduce the lemon even more, to 1T. As far as consiste... TAMALA 12/27/2007 Followed recipe exactly. Tasted like lemon egg yolks.

My husband said it left a bad taste in his mouth. Trainguy 10/25/2006 Many, many years ago I stayed at the Mccormic Inn in Chicago and room service delivered to me the best Eggs Benedict I have ever eaten. This is not it, but with a tweak & a tweak I'm sure it ca... Hollandaise Sauce : Food Network Hollandaise Sauce Recipe courtesy of Tyler Florence SHOW: Don't be intimidated! Conquer classic Hollandaise sauce with this recipe. Ingredients 1 tablespoon freshly squeezed lemon juice 1/2 cup unsalted butter, melted (1 stick) Pinch cayenne Salt and pepper, to taste Hollandaise sauce, recipe above Fresh chopped parsley, for garnish Directions Watch how to make this recipe. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler ,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.

Yield: 4 servings 2000 Television Food Network, G.P. All Rights Reserved CATEGORIES: Recipe courtesy of Bobby Flay Also Try: Cranberry Sauce Recipes 4.6 178 Very simple to make and tasty. I doubled up the lemon because I like a bit more and added a pinch of salt. laadragon 2017-01-08T15:35:51Z item not reviewed by moderator and published Cant watch any recipe video on the webpage, it always repeats the ad. Bu! Anonymous 2017-01-06T18:43:49Z item not reviewed by moderator and published The Best :) sclifford1 2016-11-13T14:46:21Z item not reviewed by moderator and published Simple and delicious. Anonymous 2016-11-05T18:15:42Z item not reviewed by moderator and published I substituted a few ingredients due to my limited Kitchen. I traded the Butter for Margarine, that required adding two egg yolks to thicken it up.

I also substituted the Cyan pepper for Crushed Red Pepper. Loved it! Anonymous 2016-10-15T15:10:52Z item not reviewed by moderator and published Firs time making poached eggs and hollandaise sauce and it turned out great! The eggs were not quite as runny as I was expecting (maybe my water temperature was too high?) but my husband prefers them that way so it was fine for us. katia_landry 2016-10-09T12:19:24Z item not reviewed by moderator and published Didn't work for me at all!! Anonymous 2016-08-25T16:02:38Z item not reviewed by moderator and published Worked perfectly thank you mikeDstevenson 2016-08-23T07:59:20Z item not reviewed by moderator and published Best I've ever had Anonymous 2016-04-16T16:22:44Z item not reviewed by moderator and published Easy to make; love the flavour of the hollandaise sauce.

<br /> MagpieNorth 2016-03-02T04:49:31Z item not reviewed by moderator and published For people who cannot cook. You are either using too much heat to make the sauce, using the egg whites, not just the egg yolks, and/or using margarine instead of melted butter. As the recipe clearly states, do not use heat, instead use warm water placed around the whisking bowl to keep the butter melted and not enough to cook the yolk. Thanks! Anonymous 2016-02-08T01:14:17Z item not reviewed by moderator and published Even better than Original Pancake House's awesome sauce. Just add some mushrooms, and it's right there...but better! The Late Night Gourmet 2016-01-25T04:33:47Z item not reviewed by moderator and published Much easier than I ever thought it could be. I love this recipe. I had thought Hollandaise and poached eggs were difficult. I was wrong. This is simple and delicious.

Obxhawk 2015-12-24T15:54:49Z item not reviewed by moderator and published Perfect, as nice as any eggs benedict I've had anywhere. Hubby loved it too. kekathecc 2015-11-10T13:52:58Z item not reviewed by moderator and published I did this recipe twice. These instructions were followed to a tee. My yolks went from runny to scrambled at a low heat in seconds. I never stoped whisking. lilly h. 2015-11-07T19:55:41Z item not reviewed by moderator and published Easy recipe but too eggy for my liking. Followed the recipe exactly. Used a couple of tablespoons for eggs been and threw the rest out. Maybe I did something wrong. Jen K. 2015-10-18T00:38:00Z item not reviewed by moderator and published The best sauce Hollandaise , makes perfect eggs Benedict !

Anonymous 2015-10-03T10:32:36Z item not reviewed by moderator and published Easy and the best recipe for the this hollandaise sauce lover. Anonymous 2015-09-17T11:52:09Z item not reviewed by moderator and published Perfect easy recipe for a very smooth sauce All you others who are adding or subtracting ingredients you are no longer making Tyler's sauce And using margarine and a microwave you are know longer making hollandaise Mark B. 2015-08-31T17:56:27Z item not reviewed by moderator and published Super easy and delish! Anonymous 2015-07-21T21:00:00Z item not reviewed by moderator and published Fantastic recipe. First time ever making hollandaise sauce and it turned out great. So easy to make too. Liam D.

2015-06-30T21:40:50Z item not reviewed by moderator and published Tip: if you do over heat the eggs, add a drop of milk and it will bring it back together Orange Angel 2015-04-24T16:41:47Z item not reviewed by moderator and published Great recipe! Turned out perfect. Anonymous 2015-04-17T22:41:50Z item not reviewed by moderator and published Excellent recipe, it came out perfect just be careful to not add too much lemon juice. ijsohn 2015-02-13T19:25:13Z item not reviewed by moderator and published I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments.

This sauce won't separate and you can REHEAT it!! ggibbs 2015-02-02T20:56:22Z item not reviewed by moderator and published Great recipe. Did mine in 2 minutes flat! (I cheated; I have a Bamix and I just tossed all ingredients together and whipped). LOL. malson 2015-02-01T08:09:10Z item not reviewed by moderator and published For those cooks who don't know, when he says break an egg into the water being carful not to break it, what he means is, crack an egg and drop it into the water (crack the egg into a bowl first is my suggestion, and pour that into the pan) being careful not to break the YOLK. Tiffany C. 2015-01-08T04:18:40Z item not reviewed by moderator and published Such a simple recipe, luscious sauce, I made this two weekends in a row, both eggs and sauce were flawless both times.

Used it for classic benedict and made a suthun variation, benedict over fried green tomatoes--delish! J. Child's recipe, which I used to make, somehow was always hit or miss... never again. Thank you Tyler! Anne M. 2014-10-25T21:52:06Z item not reviewed by moderator and published I have yet to try this recipe. I'll make it tomorrow (Saturday) since everyone is off from work. The secret to a perfect sauce is taste as you add the lemon. You know you can always add in a little at a time while tasting, but you can't take out what has spoiled the recipe, so to speak.Cooking is all about flavor and taste what you cook, so you know if it is presentable. Faye G. 2014-08-22T15:57:54Z item not reviewed by moderator and published Fussy sauce but SO heavenly! megan w.

2014-07-29T14:50:59Z item not reviewed by moderator and published Used it tonight only did 1/2 recipe for 2 folks covered cajun salmon with it and it was awesome Charmaster Dolph Cooke 2014-07-03T09:35:03Z item not reviewed by moderator and published A+++ made this on mothers day , so easy! Paul R. 2014-06-30T22:39:19Z item not reviewed by moderator and published Just like rickenbee, I had been using the Knorr powder mix. Found myself wanting my Eggs Benedict and was all out of powder mix. "How hard could it be?" I thought. OMG...totally different taste. Immensely superior. You can adjust the lemon to your own taste, but this method isn't much harder or time consuming than the powder mix. But so much better in the end. BTW...add tarragon at the end and you've got Bearnaise sauce suitable for salmon fillets or flank steak.

Grendel Fonsworth 2014-05-05T01:34:31Z item not reviewed by moderator and published After reading the ingredients on a packaged hollandaise, (Just eggs, lemon and butter, right?) my husband and I decided that we (ok he helped drizzle the butter) would try making a homemade sauce. This one was really good. If you are only used to the packaged sauces like Knorr this will taste different to you but it is still delicious. Mine was a bit thick so I added a little extra lemon at the end but other recipes say you can whisk in a little water to thin the sauce but I liked the extra lemon. Also, I whisked it over the poached egg water pot just before serving to get it nice and hot. I love this as a low carb meal by just putting the poached eggs on top of warmed ham and topping with the sauce, forget the english muffins. I will make this again. Rickenbee 2014-04-13T18:21:24Z item not reviewed by moderator and published Way too much lemon. I had to improvise by adding a little bit of sugar.

Only then did my mother and I agree it was good. Marianne April Salinas 2014-03-30T17:46:25Z item not reviewed by moderator and published First time ever making this, it was very good. I made a few adjustments... I didn't quite do 1 tbsp. of lemon juice. Made the sauce last because I was concerned it would get too thick. And I also baked the bacon to save time! Guest 2014-03-23T18:31:26Z item not reviewed by moderator and published too lemony, i added only a very small amount of salt to the hollandaise sauce because i used salted butter. maybe that was the problem, it just tasted off. next time i'm going to try adding mustard powder. l.omick 2014-03-09T13:42:53Z item not reviewed by moderator and published Needless to say, Valentine breakfast in bed was a hit ;) Easy, tasty, elegant. Thanks Tyler!

Guest 2014-02-14T15:24:27Z item not reviewed by moderator and published Simple and tasty! yamahaologist 2014-02-13T23:18:37Z item not reviewed by moderator and published YUMMO! I used cracked snow crab legs then sprinkled smoked paprika on top just before serving! It was easy and looked like I slaved over the stove. My wife will never know! LOL! You should definitely try it. Stan Ihori 2014-01-29T03:30:59Z item not reviewed by moderator and published Cut the lemon down to 1 tsp and add a pinch of mustard powder and garlic powder. Way too lemony otherwise!! sagemadb 2014-01-13T18:27:48Z item not reviewed by moderator and published Absolutely delicious! One of, if not THE, best hollandaise I've ever had! Elizabeth W. 2014-01-07T18:18:38Z item not reviewed by moderator and published This was so delicious and easy!

I surprised my husband with his favorite breakfast this morning. Trish Lunceford 2014-01-06T19:23:03Z item not reviewed by moderator and published Deeeelicious, and easy to make! Got a whim to try, and about 7 min. Later I had a creamy, wonderful sauce. My husband loved it too! Can't go wrong with a Tyler Florence recipe! Judy Turner Brent Singer 2013-12-29T17:50:30Z item not reviewed by moderator and published Recipes was easy , Made a great sauce, for Salmon , Family Loved it ! Guest 2013-11-27T02:18:05Z item not reviewed by moderator and published It was just ok. It was way too lemony and lacking flavor, except for the lemon. I was excited to make this and very disappointed with the results given it's high ratings. My daughter, who loves Hollandaise Sauce, would not even eat it. She said she would give it one star, so maybe my three is generous. It was tolerable, but not good.

Guest 2013-10-16T23:46:37Z item not reviewed by moderator and published Fantastic! The most beautiful hollandaise sauce I have ever made! I put extra lemon and omitted salt since I only had salted butter. Excellent &amp; Easy. Stacey C. 2013-09-29T13:22:38Z item not reviewed by moderator and published Easy and very yummy. I'm the only one in my family who enjoys hollandaise so I like to treat myself ever now and then. This one is simply delicious. Goddessleah 2013-07-15T12:18:52Z item not reviewed by moderator and published This one's pretty good, but I have found the easiest hollandaise to be in the food processor. Same amount of eggs/butter/salt/pepper, but I don't use lemon juice, I use mustard powder, and it's got kick, and keeps the sauce very rich without tasting like mustard. Put butter in microwave til it boils, then add it to the whirling food processor with yolks and everything else immediately, Super yum!

Guest 2013-07-10T01:11:52Z item not reviewed by moderator and published Perfect! I have tried many recipes and have found some have too much lemon. Tyler's was just right. I appreciate the fact that he made sure to mention that the bowl not touch the water since I was using an improvised double boiler. I have "broken" my sauce before, so now I know that's why. Thank you! My family and I are pleased. I used this sauce over rice, asparagus, &amp; cod. janicemarieporter 2013-07-02T02:27:14Z item not reviewed by moderator and published I rate it low only because my husband and I got severely sick after eating the sauce. We realized it must be food borne illness from the eggs. Guest 2013-06-23T20:39:42Z item not reviewed by moderator and published Perfect and delicious!!! I have tried a few different hollandaise sauce recipes and none really tasted exactly right. This one does. Plus its super easy (in comparison to other hollandaise recipes to make.

This will be my go-to hollandaise sauce!! gretchenliv 2013-06-17T11:37:35Z item not reviewed by moderator and published Cut back on the amount of lemon juice, it was way too much. I made this recipe this morning and it was smooth and creamy, so I was very disappointed when the lemon over powered the sauce. I will still use this recipe because it was so easy to prepare, however cut back the lemon to 1 TEASPOON, not 1 tablespoon. Melody W. 2013-06-15T11:31:25Z item not reviewed by moderator and published As long as you pay attention to it, this is a no fail Hollandaise sauce. It did get thick and once I added the suggested water, whisked, and kept warm, its consistency held well until I poured it over sauteed kale, turnip and collard greens and baked panko encrusted haddock. Delish!

annalee6773 2013-05-25T12:59:50Z item not reviewed by moderator and published To much lemon and butter.Cut down butter to half and lemon to 1/3 and then its perfect Guest 2013-05-19T22:00:57Z item not reviewed by moderator and published So easy and so delicious! This recipe makes hollandaise not scary and the results are beautiful. Thank you, Tyler! laurencross 2013-04-07T14:12:03Z item not reviewed by moderator and published Made this today for Easter Brunch and my husband could not stop talking about them. Wonderful, Excellent are some the words he used. This recipte for the sauce is so easy and excellent as well. You won't be disappointed with the recipte. Thanks Tyler! you rock! Diane Willis 2013-03-31T15:28:46Z item not reviewed by moderator and published Thank you Tyler! My daughter woke up this morning asking for a dish that was served at a local restaurant.

She has been recovering from wisdom teeth surgery and this request was the first real sign of an appetite in about a week. I was determined to make it at home. Having never prepared Hollandise Sauce, I was nervous. It was perfect. Guest 2013-03-09T11:44:57Z item not reviewed by moderator and published I have made this about 6 times now following the recipe exactly and it turns out perfect every time! Just the right amount of lemon. It is my Hollandaise "go to" recipe. ginamariedixon 2013-01-27T12:33:10Z item not reviewed by moderator and published Great hollandaise! Lemon is perfect! chris m. 2012-12-29T15:34:48Z item not reviewed by moderator and published Excellent!! Not at all too lemony for us. We replaced the Canadian bacon with crispy bacon, smoked trout or smoked pancetta depending on each individuals personal preference. Also served it with some sliced tomato and spinach leaves. One egg per person made for a great almost guilt-free holiday meal.

mary-beth.einerson 2012-12-26T15:05:33Z item not reviewed by moderator and published Way too lemony for my (and my guests' taste. I felt like I was eating lemon meringue pie filling on top of eggs and ham. litchfieldvm 2012-12-21T15:15:46Z item not reviewed by moderator and published Very good and easy! I halved the recipe because I only needed a small amount for breakfast. I put a little more than a pinch of cayenne to kick it up a little. I added jumbo lump crab meat and served over an over medium egg and a pile of hash browns, bacon on the side. My spin on eggs Benedict with crab, gluten free version. Yummy! Guest 2012-11-24T12:06:20Z item not reviewed by moderator and published This was fantastic! I didn't have any lemons, so I used a lime. I also used about 1/8 teaspoon of Sriracha in lieu of the cayenne pepper. Turned out fantastic on asparagus!

lindsifia 2012-09-02T12:48:57Z item not reviewed by moderator and published You can't beat fresh hollandaise for asparagus and eggs Benedict! This will be my go-to. Thanks Tyler! desireey 2012-08-15T15:48:51Z item not reviewed by moderator and published A great Hollandaise sauce, and the method of whipping the yolks into the lemon juice first helps prevent the sauce from breaking later. I used my hand mixer on it's lowest speed, which worked perfectly without wearing out my whipping arm! We love a stronger flavor in our hollandaise, so I added about 2 teaspoons of Grand Marnier at the end after it thickened, which thinned it nicely to pouring consistency, but threatened to break the sauce. I re-employed the hand mixer, and brought it back to perfect, silky hollandaise. Thanks, Tyler, for yet another great recipe! Kassie G. 2012-07-21T15:32:52Z item not reviewed by moderator and published My hubby likes Eggs Benedict when we go out for BFK.

I have only tasted a bite of his once. Today I made your sauce and it turned out for me. I didn't not follow it to a T. I used salted butter since it's the only kind I buy and omit the extra salt, I also used 1/8 tsp of paprika, 1/2 TBSP lemon juice and added about 1-2 TBSp water, as I didn't know how thick to make it and then noticed I let it get too thick. Garnished it with thinly sliced green onions. 4 stars only because I followed it closely. My 4 yr old kept eating my sample eggs benedict. It must be good, now to try to eat myself. : Oh and I used a submersible blender to beat the eggs while in the double boiler. JamieTND 2012-07-17T11:15:17Z item not reviewed by moderator and published I really like Hollandaise is small doses, but I went crabbing this weekend and wanted to make crab cake bennedict. It was a really nice sauce, not super rich. I like the lemon flavor it went well with the crab. Great sauce.

esenoches 2012-07-10T14:12:35Z item not reviewed by moderator and published Awesome! And really easy too! Guest 2012-07-01T17:46:07Z item not reviewed by moderator and published A classic and delish hollandaise sauce! brittneyj 2012-06-19T22:41:24Z item not reviewed by moderator and published easy, classic, perfect - I usually use a bit more lemon because I like a lemony hollandaise. Thanks Tyler! elliejean 2012-05-09T11:43:32Z item not reviewed by moderator and published AWFUL. The sauce tastes like PURE LEMON. Maybe if you use watered down bottled lemon juice it would come out OK but I squeezed a FRESH CALIFORNIA LEMON to get my tablespoon of juice which I carefully measured and strained. That is WAY too much fresh squeezed lemon juice for the amount of egg yolks.

This should be called "Super Lemony Hollandaise" Guest 2012-04-28T00:19:13Z item not reviewed by moderator and published Easy easy easy and most of all it was simply delightful on our crab and poached eggs. I heard hollandasie sauce was simple but not this simple. Perfect start to Sunday mornings! Hairdresser/chef 2012-04-15T13:12:46Z item not reviewed by moderator and published Ive worked in restaurants for years and have made a lot of hollandaise... this was the easiest one Ive ever made.... (although I like mine with a bit of mustard... Q in Anchorage, AK 2012-04-08T13:57:02Z item not reviewed by moderator and published Wonderful, and very easy to make, love it!!! chriskimpel2012 2012-02-27T14:31:45Z item not reviewed by moderator and published YUMMY! Definitely a keeper! The sauce thickened up nicely.

I used a glass bowl as that is all that i have at the moment and I had no problems. Served it over muffin, Canadian bacon topped with tomatoes and spinach and garlic sauteed in a little lemon olive oil. I drizzled the Hollandaise on top and fanned out a wedge of avocado on top of that...the best ever my boyfriend said! Amy W. 2012-02-26T11:46:25Z item not reviewed by moderator and published This was so easy and was by far the best hollandaise sauce I've ever had. star25NC 2012-02-24T12:23:18Z item not reviewed by moderator and published hot diggety dog it is good but i cheated i held mixing bowl over top of burner while whisking instead of double boiler you have to be careful or scrambled eggs it is tryin to stay slim 2012-01-16T22:21:37Z item not reviewed by moderator and published This recipe was easy......the only diference was that I added a tablespoon of flour to thicken the sauce a bit.

Everything else was amazing to my tastebuds.....I would definitely do this again...: Maria B. 2012-01-08T15:55:55Z item not reviewed by moderator and published The recipe is super simple and I got nothing but rave reviews. Not too buttery, and all of the flavors meld together well. I definitely would recommend this recipe. HealthfulCook 2012-01-01T20:35:36Z item not reviewed by moderator and published Easy and the best Hollandaise Sauce that I ever made. Made Chicken Cordon Blue for Christmas Dinner and this sauce was the hit of the dish. Thanks Tyler. Kyle B. 2011-12-30T18:54:47Z item not reviewed by moderator and published Made this for Christmas breakfast and it was fantastic and easy. You just have to be attentive when you make it. I made it a bit to early and the sauce thickened and became a little lumpy but that was my fault. The flavor was fantastic and the texture was fine after assembled even if a bit unatractive with my screw-up. I will keep this one as a staple recipe!

lindibird 2011-12-26T22:35:57Z item not reviewed by moderator and published I would have licked my plate if noone was watching! Sooooo delish! I need practice, though, because it separated. But the flavor was amazing. Probably will only serve asparagus this way from now on. clsmoonchild 2011-12-14T16:32:05Z item not reviewed by moderator and published I'm a huge Hollandaise Sauce fan and if I could give this recipe zero stars I would. Maybe it was because I used fresh eggs from my own free range hens and not the month old, yellow yokes from the supermarket...but this was just a waste. There was nothing that I could do to "fix" it...it literally just tasted like hot, yolk soup. I followed the directions to a "T" and it was not even remotely edible. It came together just fine, no separation and the consistency was good...like I said, I used fresh eggs and fresh squeezed lemon juice, but it was terrible - and like a previous reviewer wrote, it left a horrible taste in my mouth.

I see that alot of people were using it on Eggs Bendict, where you expect such an "egg flavor" and the salt from the meats probably melded together ok with it, but I just cannot see it working on anything else - like chicken or vegetables. It was a waste of four eggs and a perfectly good lemon. Mrs.Doherty 2011-12-12T23:14:26Z item not reviewed by moderator and published We recently discovered Asparagus as a side vegetable to go along with meals. Prior to tonight's dinner, my wife called and asked me to look up a recipe for Hollandaise Sauce. So I got the ingredients together and was very pleased with my first attempt at making this sauce. My wife and Dad both said the sauce was "Five Stars"! We all loved it and the sauce was a GREAT compliment to the Asparagus. Try it, you'll like. Plus it's easy to make. tom i. 2011-12-12T19:52:38Z item not reviewed by moderator and published This sauce was amazing!

After I started making it, I realized I didn't have any butter, so substituted margarine, and it still turned out perfectly. Also substituted paprika for cayenne as I didn't have any of that either. Either way, a great recipe. Easy, and it doesn't separate! Guest 2011-11-20T10:55:02Z item not reviewed by moderator and published So delicious I absolutely loved it ...made eggs benedict on rye ....YUM i3urri3urr 2011-11-10T21:33:10Z item not reviewed by moderator and published I love hollandaise, and this was easy to make. It never even looked like it was thinking of separating. I don't like lemony hollandaise, so I filled 1/2 the tablespoon with water, then filled it up with lemon juice. I also added water slowly at the end to thin it a little. It was really thick. Great flavor, easy, didn't separate. Perfect. Laura C.

2011-10-19T14:52:41Z item not reviewed by moderator and published Extremely easy to make and has great flavor!!! cxw3738 2011-09-25T18:30:52Z item not reviewed by moderator and published Fast, easy, yummy...what more could you ask? RACHEL A. 2011-09-09T18:09:43Z item not reviewed by moderator and published I love eggs benedict. This was an easy-to-make and scrumptious hollandaise sauce! Guest 2011-07-21T18:18:21Z item not reviewed by moderator and published Great recipe, very easy to make and tasted great! ravenheart75 2011-07-15T22:21:23Z item not reviewed by moderator and published This is a wonderful hollandaise sauce &amp; easy to make! My husband goes back to this recipe everytime he makes his famous eggs benedict :) Amber R.

2011-07-05T19:15:45Z item not reviewed by moderator and published It was a hit for Father's Day Breakfast! My dad was still raving about it at 10:00 at night! Guest 2011-06-20T13:20:35Z item not reviewed by moderator and published Fantastic!!! justanamateur 2011-05-30T20:53:07Z item not reviewed by moderator and published This recipe is fantastic! It's one of the simplest hollandaise recipes I've found and it is by far the best. It's creamy, tangy, slightly spicy, and the only way I like my hollandaise sauce now. Thanks Tyler! Xochi N. 2011-05-15T13:14:40Z item not reviewed by moderator and published love it Guest 2011-05-13T12:15:02Z item not reviewed by moderator and published this is incredible!

the sauce was a bit of a pain, but I think once you get the hang of it, it will be a breeze. I added some tabasco, and some cream to thin it. I toasted the muffins in a pan with butter, then sauteed canadian bacon. My method for poaching eggs are a little bit more fast and furious, after I drop the egg, I let it boil for 11/2-2 minutes, and it it is perfect every time.Garnished with green onion, and sprinkle of sea salt and fresh pepper. Yum! danielli5 2011-04-17T13:03:17Z item not reviewed by moderator and published I made this recipe for the first time when my brother had a major illness. Since then I make it off and on for both of my brothers. I just talked to one and he cancelled plans for the day I am going to make it. It is THAT EASY and yes THAT TASTY!!!!.

slip62854 2011-03-29T11:55:17Z item not reviewed by moderator and published I have been craving eggs Benedict, so I gave this recipe a try. It was super easy, and I loved it. And, everyone in my family liked it, which never happens, lol. I did add 1 Tbs of cream and about 1/2 tsp of spicy mustard to the sauce. The only problem I had was the eggs sticking to the bottom of the pan. I think I'll try spraying it w/ cooking spray first next time. Other than that, it was perfect. Thank you! kfr33man1 2011-03-26T09:38:43Z item not reviewed by moderator and published you need to remove the bowl from the steam and whisk and let the bowl cool, then put the bowl back to heat a little, whisk, remove, put back, etc etc etc Robyn L.

2015-11-09T20:55:50Z item not reviewed by moderator and published You need to mix the yolks with the lemon juice without any heat first. The lemon should slow the cooking process when you bring heat to the mixture. When you add the mixture to (indirect) heat, you should have melted butter ready (I microwaved it for 20 seconds). Then, you immediately start whisking the butter into the yolks mixture. I blended in the salt and pepper, and used Melinda's hot sauce, about 2/3 of the way, then gradually mixed in the rest. Then, immediately took it off the heat. It was only on <span>the heat for a few minutes. What I got was magical, but the instructions weren't as clear as they could have been.</span> The Late Night Gourmet 2016-01-25T04:44:23Z item not reviewed by moderator and published <span>You need to mix the yolks with the lemon juice without any heat first. The lemon should slow the cooking process when you bring heat to the mixture.

When you add the mixture to (indirect) heat, you should have melted butter ready (I microwaved it for 20 seconds). Then, you immediately start whisking the butter into the yolks mixture. I blended in the salt and pepper, and used Melinda's hot sauce, about 2/3 of the way, then gradually mixed in the rest. Then, immediately took it off the heat. It was only on </span><span>the heat for a few minutes. What I got was magical, but the instructions weren't as clear as they could have been.</span> The Late Night Gourmet 2016-01-25T04:44:55Z item not reviewed by moderator and published I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!!

ggibbs 2015-02-02T20:57:10Z item not reviewed by moderator and published Always amazes me when people give a bad review having changed the recipe to their individual tastes. That's not the author's recipe you gave 3 stars, it was yours. Matt Mack 2014-07-11T06:40:45Z item not reviewed by moderator and published I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! ggibbs 2015-02-02T21:00:12Z item not reviewed by moderator and published That's your fault for not cooking it properly, not the recipe's.

Marianne April Salinas 2014-03-30T17:45:02Z item not reviewed by moderator and published I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! . ggibbs 2015-02-02T21:01:38Z item not reviewed by moderator and published I agree. I had to add a little sugar to even it out. Marianne April Salinas 2014-03-30T17:45:35Z item not reviewed by moderator and published Write I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk.

Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! ggibbs 2015-02-02T21:03:17Z item not reviewed by moderator and published I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! ggibbs 2015-02-02T21:04:42Z item not reviewed by moderator and published Oh yuk!!!!

Sassycooks 2014-04-13T21:25:21Z item not reviewed by moderator and published Seems like a T of flour would make it WAY too thick. And since the flour wasn't cooked, it had to taste, well....like flour! Tiffany C. 2015-01-08T04:28:24Z item not reviewed by moderator and published I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. ggibbs 2015-02-02T21:06:45Z item not reviewed by moderator and published I make my Hollandaise sauce with (almost) the same ingredients.

I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. ggibbs 2015-02-02T21:07:46Z item not reviewed by moderator and published I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce.

ggibbs 2015-02-02T21:09:02Z item not reviewed by moderator and published Swirl the water where the egg is going and drop the egg in the middle....do with each egg; they will be perfect! Sassycooks 2014-04-13T21:27:27Z item not reviewed by moderator and published Spraying a pan that will be filled with boiling water won't do anything but make your water oily. Add a tablespoon of vinegar and use a spoon to stir the water in the pan in one direction. I prefer a small saucepan to a skillet. Pour the egg in and it will essentially wrap around itself. Give it 2-3 minutes and your poached egg is ready. Tiffany C. 2015-01-08T04:34:03Z item not reviewed by moderator and published I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl.

Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! Add an extra egg yolk (5 total) for thicker sauce. ggibbs 2015-02-02T21:10:07Z item not reviewed by moderator and published On TV Eggs Benedict Recipe - Allrecipes.com CHEF2CHEF 1/25/2003 I use a much easier recipe for hollandaisse at our restaurant. We add the egg yolks, pepper (cayenne) and lemon juice in the blender. Heat the butter in the microwave until bubbly, then add sl... HZERESKI 3/16/2005 I wanted to share a time saving hint that I saw on a cooking show. You can poach your eggs in advance then remove them from the boiling water and place them in a large bowl of ice water, make s... chellebelle 3/11/2006 Just delicious.

Toast your muffins just golden, not too crispy or it makes the Eggs Benedict hard to eat in my opinion. An easier way to make Hollandaise is in the blender. Place egg yolks in bl... rmbpearson 2/24/2008 Excellent! And I tried all the various versions suggested by other reviewers. The blender method makes it easier and faster, but the double boiler method tastes less eggy and the heat blends all... LUNCH*LADY 1/8/2002 This recipe's hollandaise sauce was just way too lemony for our tastes. My kid's couldn't even eat it!!! Cut the lemon juice down to about 2 teaspoons and it will probably be fine. MakeItBlog 7/30/2006 My boyfriend considers himself an "eggs benedict connoisseur" - he always orders it when we eat out for breakfast and will send it back if it isn't to his liking (he always feels bad about it th... Andrea McEvoy 11/11/2001 Perfect recipe.

Although I've made Eggs Benedict before, I'd never used a recipe for the Hollandaise sauce- I just used an old method my mom used. This had just the perfect amount of lemon (we... LINDA MCLEAN 12/26/2002 One of my favorite yearly treats is eggs benedict which I reserve for our Sunday before Christmas brunch with our friends. This year I felt a little ripped off, being that for the first time, th... HDEDEAST 11/17/2005 Hubby requested this for supper. I came to this site and was not disappointed. Followed the recipe exactly. Unlike others, I did not find the sauce to "lemony". This is a super recipe. Than... Eggs Benedict Recipe - Food.com Eggs for Breakfast: 52 Ways Directions In a stainless steel bowl set over a pot of simmering water (or use a double boiler) over medium heat, whisk the egg yolks with the lemon juice, water, prepared mustard and parsley, together. Season with a dash of salt and pepper. Continue to whisk the mixture until it is a pale yellow and slightly thick. Remove the bowl from the pot and whisk vigorously.

Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated. Set this sauce aside. Slice the English muffins and lightly toast the 4 halves. Lightly butter the 4 slices of English muffins. In an egg poacher, place water in the bottom portion and bring it to a boil. Once it is boiling, turn the heat down slightly and place a little butter into 4 of the poaching cups. Carefully crack the 4 eggs and place 1 egg into each of the poaching cups. Onto each slice of English muffin, place a slice of heated ham. When the eggs are poached, with the yolks still soft, place 1 egg on top of each slice of ham. Then place a quarter of the Hollandaise sauce over each of the 4 poached eggs and serve. NOTE: Make certain that the poached eggs are done on the outside (the white part) and soft on the inside (the yolks). Would you like to attach a photo to your submission? Browse The image has been attached to your submission. Close Are you sure you want to report this post for review? Yes, report it.

You must be logged in to interact with the activity feed. Log in now Miso Eggs Benedict Recipe - Food.com Eggs for Breakfast: 52 Ways Directions Combine the vinegar and salt in a deep skillet with 2" of water. Crack each egg into its own cup. When the water boils, lower flame as low as you can. Gently lower the eggs into the hot water, one by one, and pour them from the cups into the pan. Toast the English muffins. Poach the eggs for no more than 3 minutes, then remove them with a slotted spoon, allowing excess water to drain back into the skillet. Transfer the poaced eggs to a waiting plate. Mash the butter and miso together; spread this mixture onto the toasted muffins. Place 1 poached egg onto each muffin half. Spoon generous helpings of hollandaise sauce onto each, and serve immediately with a sprinkling of chives and hot pepper sauce on the side. To Make Hollandaise Sauce:. In a large, steel mixing bowl over a pot of simmering water, or in a double boiler over a very low flame, whisk together the yolks, half of the lemon juice, and 1 tbls. cold water.

Whisk vigorously until the yolks attain a lemon yellow color and become thick(about the consistency of creamy salad dressing). Be careful not to let the eggs cook into lumps-keep whisking all the time, and remove the bowl from the heat if it starts getting too hot. Once yolks are ready, set the bowl they are in onto a damp towel on a firm surface. Whisk in a few drops of cold water, then a few drops of the melted butter. Gradually whip in the melted butter in small increments, making sure that each addition is thoroughly incorporated before adding any more. Season with cayenne, salt, and remaining lemon juice. BBC Food - Recipes - Hollandaise sauce Hollandaise sauce lemon juice , salt and pepper to taste Method Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Put the egg yolks in a food processor with the vinegar reduction. Gently melt the butter so that the butter solids fall to the bottom of the saucepan. Turn the food processor on and slowly pour the butter on to the egg yolks with the motor still running.

The sauce will start to thicken. When only the butter solids are left, stop. If the sauce is too thick, add a little hot water. Season to taste with salt and pepper and a little lemon juice. Find a recipe on BBC Food Quick & Easy Hollandaise Sauce Recipe - 4 | MyRecipes 1/4 cup butter or margarine Preparation In a 1- to 2-quart pan over low heat, whisk to blend egg yolks and lemon juice. Add butter or margarine, in chunks, and whisk until butter melts and sauce thickens. Use at once. Eggs Benedict with Hollandaise Sauce | Egg Recipes Eggs Benedict with Hollandaise Sauce Serves: 1 Directions Sauce: Microwave butter on high in a 2 cup (500 mL glass measuring cup until melted, 50–60 seconds. Whisk together egg yolks, lemon juice and seasonings in a 4 cup (1L) glass measuring cup. Whisk melted butter gradually into egg yolk mixture, beating constantly. Microwave on Medium until sauce thickens, 20-30 seconds. Whisk halfway through and at the end of cooking to produce a smooth sauce. Serve warm.

Top each English muffin half with a slice of ham, a poached egg and 2 tbsp (30 mL) hollandaise sauce. Preparation: 12 minutes 1 English muffin, split and toasted 2 ham slices 1/4 cup (50 mL) Hollandaise Sauce Hollandaise Sauce: 1/2 cup (125 mL) butter 3 egg yolks 1 tbsp (15 mL) lemon juice to taste salt

Question: What is missing from this list of ingredients for Hollandaise sauce? Egg yolks, butter,
Answer: LEMON JUICE