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!
Finally! A recipe for Hollandaise that recognizes the need for the ABSENSE of "burn-your-face-off" ingredients !!!!!!!!!!!!
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.
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!
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.
Very good and easy. Enoyed this over Eggs Florentine, eggs florentine. Thanks!
Very quick and simple! we enjoyed it over omelettes .. thanks