Great texture and the flavor was yummy, but very very mild. Licked from the spoon I enjoyed how rich it tasted, but over a crab salad it was kind of lost. I would make this again, but I think add more pepper and salt.
Very easy to make, lovely texture but a bit bland. It needed a bit more lemon. Salt and cayenne pepper (to taste) was perfect seasoning. We had it over broccoli and it just disappeared!
My first crack at a from-scratch Hollandaise. Fanny Farmer was my mom's cooking bible, so I was glad to see that as the credited source for this. I had a big crowd, so mine was 6 egg yolks, 8 T lemon juice, 1/4 t cayenne, 1 1/3 cup butter and salt. An immersion blender was just the ticket--it worked wonders, though prior to heating it was pretty runny. Gently heating it in the double boiler tightened it right up. I kept it warm for almost an hour and occasionally it would break--but with a whisk it came right back together again. Straight, it did taste a tad 'too lemony' for me, but I just let it go and found that it was the perfect sauce with the eggs benedict. Who eats hollandaise sauce straight, after all? I mean I get the temptation to, just me and your arteries recommend against it! ;-)
I find that egg yolks and blenders don't often work well together. A fork, a light touch, and a ceramic bowl over a double boiler works much better.
Very quick and easy; in fact, I started making this as a little girl and have made it many times since. My old copy of Fannie Farmer was well-worn to be sure. Wonderful with artichokes or broccoli. Thanks for sharing the recipe!