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Use our shortcut version of the classic French sauce to spruce up steamed artichokes.

Source: Everyday Food, May 2008



Cook's Notes

There is enough sauce in this recipe for 4 artichokes. Serve 1 artichoke per person.

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How would you rate this recipe?
  • ALR10316389DW
    18 NOV, 2017
    Very easy to make. Just be careful when you pour the melted butter in. Blend low when you pour then increase the speed.
  • leisai4cam6
    4 SEP, 2017
    I have never made a hollandaise before. I wanted it for just the two of us. So, I.cut the recipe in half. Turned out just delicious.
  • lcespie
    17 FEB, 2016
    This was my first attempt at making hollandaise. It was very easy to make although I would decrease the amount of salt (I found it way too salty). I also added tarragon to mine.
  • petit_bouquin
    17 JUL, 2015
    I made this for my family two weeks ago. It tasted great (though I added a dash of dijon); however, the flavor wan't worth the serious illness my family developed as a result of salmonella poisoning. After a long interrogation from the state health department, it was concluded that the hollandaise was the likely cause of our infection.
  • bbosch
    5 JUL, 2014
    I would definitely add the dijon, it cuts the citrus a bit. Overall very easy and hard to ruin! See my review here:
  • AndreaMarieDwyer
    28 JAN, 2012
    So easy and delicious - I can't imagine making hollandaise any other way! I made the Eggs Benedict recipe which included this recipe on the site, and it was all delicious.
  • krisx2
    23 OCT, 2011
    I didn't know how easy it could be to make hollandaise. It was delicious too and went perfectly with our dinner of asparagus, fish fillets and fried polenta. It even got my 5 year olds to clean their plates!
  • jahrwong
    12 APR, 2010
    The butter should be warm enough to cook the eggs but if you are serving this to pregnant women or kids you may want to use the pasturized eggs or egg substitutes.
  • blueshingles
    12 APR, 2010
    Since this sauce was not cooked, what is the risk of Salmonella from raw egg yolk?
  • Antiqua
    12 APR, 2010
    You can also add a little Dijon mustard for little extra flavor.

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