I've been using this recipe since it first came out in Everyday Food years ago. It's so versatile with the things you can add to it - garlic, herbs, spices, etc. For the people who thought it was too salty, you're probably using salted butter and then adding the salt in the recipe. If you use salted butter, then don't add the extra salt.

Very easy to make. Just be careful when you pour the melted butter in. Blend low when you pour then increase the speed.

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.

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.

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.

I would definitely add the dijon, it cuts the citrus a bit. Overall very easy and hard to ruin! See my review here: http://theyearofmartha.com/2014/07/05/review-marthas-easy-hollandaise/

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.

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!

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.

Since this sauce was not cooked, what is the risk of Salmonella from raw egg yolk?