THANK you!!! I don't always want to do a full-on batch of Hollandaise. This gives me interesting options to work with. The tastes (and recipe) are very good to begin with -- and I'm enjoying dithering with the ingredients. I appreciate your post, greatly.
The mayo kind of overpowered everything else. It really does not look or taste like hollandaise but it so much easier to make. Its kind of like comparing Jello Cheesecake to a baked from scratch one. Not as good as the real thing but it will do.
I forgot to make the Hollandaise sauce for the asparagus that my son asked me to fix so I tired your quick recipe. I don't eat Hollandaise sauce so I asked him to rate it. Thanks Denise in da Kitchen. Bullwinkle
This makes a very small amount of sauce and it really didn't taste or look much like real Hollandaise sauce does. The mayo really is the star ingredient here and I think it tasted good, just not like Hollandaise. I needed to add a lot more mustard and more lemon juice to balance the mayo.
This did the trick. Great if you dont want to deal with the real thing. I will use this again, it was very good.
Not happy with this recipe, tasted like mayo. I thought I would try it, as I don't have a double boiler or blender. I am going to get a double boiler. I didn't rate this because, it is only fair, to say this will do in a pinch, it is very creamy, and will suffice for people that are not "foodies". New cooks, try it, easy, and similar to the real thing. I did it with Hellmans, which may have added to the flavor of mayo, as it has it's own flavor.
This is a 10 star recipe,we loved it and will make often.Thanks
My mother made this same recipe for eggs benedict every Easter morning. I remember eating this when I was 7 years old, that was 35 + years ago. She gave me the recipe, and I still make it for my kids and wife's family every Christmas morning for brunch. I do use hellmann's mayo though, and use regular prepared mustard, don't deviate from this recipe, it is perfect.