The classic creamy lemon sauce, required for eggs Benedict but also great with meat, fish or vegetables.
I used this to to make Eggs Benedict. It's very easy and tasted just like hollandaise should. How much butter you use will depend on the size of your eggs. As most of the butter is pre-melted, you only need to slowly add the amount you think is necessary. - 06 Nov 2005 (Review from Allrecipes USA and Canada)
wonderful and easy! I've struggled with hollandaise sauce in the past and now those days are over. tip: to reheat leftovers, steam veggies and then put teaspoonfulls of hardened sauce (you can warm it to room temp) over steaming hot veggies and cover. In 5 minutes, the sauce is perfect, as if it were just made. If you microwave leftover sauce, it will separate. - 17 Aug 2004 (Review from Allrecipes USA and Canada)
Great over crab cakes and asparagus. - 25 Nov 2001 (Review from Allrecipes USA and Canada)