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Average Rating:
Total Reviews: 3
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By prysmith_9337445
Baltimore, MD
on August 20, 2012
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I truly liked the variant on Hollandaise, using brown butter rather than simply melted butter, which adds a subtle nutty flavor to the sauce that excellently compliments the artichokes. I would never have thought of this although I do use brown butter in other recipes and especially for Eggs in Brown (Black Butter
By dsksss
Manhattan, NY
on February 13, 2012
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Excellent hollandaise.
By everyday2gourmet
Dallas, TX
on December 10, 2011
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The Hollandaise sauce was just okay. I've been making Hollandaise for years and have never heard of or seen anyone use water as an ingredient (not doubting that some people do use water, I'm just saying I've never seen it before this recipe/show. I'll be going back to my own version. Also, the name of this recipe is very misleading as there is no brown butter in the Hollandaise. She just uses regular melted, clarified butter the same as every other Hollandaise sauce recipe.