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I've been making real Hollandaise for years now and this comes very close to taste and consistency. A very fast way to make it!! I would alter this a bit with a dash of cayenne pepper and up the butter to 2 or 2 1/2 T butter (lower the milk to 1/3 cup). Very good!

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Chef DonJames August 13, 2008

Finally! A recipe for Hollandaise that recognizes the need for the ABSENSE of "burn-your-face-off" ingredients !!!!!!!!!!!!

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Eric Frankel November 12, 2008

This was okay. It tasted way too much like like a medium- to thick-roux to me. Not quite what I've been searching for, but thanks for posting it, anyway. It never hurts to try something new.

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pinkpeppercorns October 14, 2008

This is basically an easy white sauce with an egg yolk. I used the left over egg white to fluff up the scrambled eggs for my man without adding too many calories! :)Super quick & easy with no need for a double boiler! Lovely:) thanks for this!

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Chef Canada Umami April 25, 2007

This is the same recipe I was given in 4-H cooking with milk many many moons ago and even tho I have mastered the classic version, this is still the one I choose to use (especially Christmas morning for our Eggs Benadict- always a hit!) Thank you for sharing it.

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emo December 21, 2006

Very good and easy. Enoyed this over Eggs Florentine, eggs florentine. Thanks!

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~Bekah~ June 28, 2006

Very quick and simple! we enjoyed it over omelettes .. thanks

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najwa February 27, 2004
Mock Hollandaise Sauce