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This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.
This recipe is:
Quick
Nutritional Analysis: 2 tablespoons equals 124 calories, 13 g fat (8 g saturated fat), 110 mg cholesterol, 155 mg sodium, trace carbohydrate, trace fiber, 1 g protein.
Originally published as Hollandaise Sauce in Quick Cooking January/February 2001, p61
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Reviewed on Oct. 04, 2011 by TerriKate
It was easy to make and was good for Eggs Benedict. It was a little bland, however, and a little too lemony, although that may have been my fault for inaccurate measuring. I will try it again, going easy on the lemon and perhaps with some additional spice for flavor.
Reviewed on Apr. 03, 2011 by Firebrew
Excellent, and easy to make!
Reviewed on May. 31, 2009 by bdober1
I agree with Sandy.. It would be most helpful!
Reviewed on Dec. 26, 2008 by Samdu
Thank you Taste of Home for being my lifesaver. I count on the Taste of Home magazines, Annual books or website for 99% of my recipes. I do have only one suggestion - when you put your recipes on the website, would you please state the magazine or book they are in. I have all of the annuals or magazines and it would be nice if I could look up on the website and then refer to my books for the recipe instead of making paper copies. Thank you for reading this and considering my suggestion.Sandy ThorsonCresco Iowa
Thank you Taste of Home for being my lifesaver. I count on the Taste of Home magazines, Annual books or website for 99% of my recipes. I do have only one suggestion - when you put your recipes on the website, would you please state the magazine or book they are in. I have all of the annuals or magazines and it would be nice if I could look up on the website and then refer to my books for the recipe instead of making paper copies. Thank you for reading this and considering my suggestion.
Sandy Thorson
Cresco Iowa
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