Yield: Yields about 1-1/2 cups.
This simple French sauce is essential for Eggs Benedict, but it’s also lovely drizzled over fresh steamed asparagus or other spring vegetables. The trick to getting a smooth sauce: Whisk it over simmering water so the egg yolks cook gently and don’t curdle.
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If you’re having trouble with this sauce check out the Test kitchen blog for some helpful tips!
I'm not a huge fan of Hollandaise sauce but my friend is and he really liked it. I was so intimidated to make it but it turned out perfectly.
Good basic recipe... but you can save a ton of time and effort using a blender or even better a stick ( emersion ) blender. Put all of the ingredients ( except butter) into the blender container and slowly stream in the hot melted butter. Works like a dream and no chance of a nasty steam burn or scald from the hot water.
Nice recipe, very creamy. I refridgerated the sauce once I had made it for use the following morning. I was soon to discover that this recipe cannot be reheated as the butter seperates from the rest of the sauce!
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