This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.
wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes, the sauce is perfect, as if it were just made. If you microwave leftover sauce, it will separate. - 24 Jul 2008
Altered ingredient amounts. I cut back on the butter and added much more lemon juice. I just kept tasting it until it seemed right. Good start tho and thanks! - 24 Jul 2008
I used this to to make Eggs Benedict. It's very easy and tasted just like hollandaise should. How much butter you use will depend on the size of your eggs. As most of the butter is pre-melted, you only need to slowly add the amount you think is necessary. - 24 Jul 2008