sauce recipes

Croque Madame Sandwich

flour

milk

bay leaf

kosher salt,

Parmesan

sourdough bread

Nonstick spray

eggs

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ã it's the perfect filling for cakes, pastries and tarts.

Lemon Curd

lemons

sugar

unsalted butter, room temperature

lemon juice (3 to 4 lemons)

salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

I've made this recipe many times--it's only the best recipe out there!   I always have leftovers and decided to try out some other storage options: I recently attempted to can it using hot pack method.  It lost its vibrant flavor (I should have expected that) and after all that extra effort I read that it's shelf life is only 4 months.  For those of you who want to keep the leftovers from this recipe, pour it in small canning jars (or even good quality plastic containers) and freeze it. It'll last 6 months in the freezer. If you keep your fridge just a few degrees cooler than most people do, you can safely refrigerate the leftovers for weeks!

Delicious tangy full flavored lemon curd.  I could eat it with a teaspoon - or wait, I did have a few teaspoons.  Addicting.
This recipe uses several pieces of kitchen equipment to make the work efficient and easy.  The lemon sugar alone is a great time saving step. I also used Meyers lemons and therefore reduced the sugar a 1/4 cup.  Remember it won’t thicken completely as it’s cooked, more like a soft pudding. As is cools the butter hardens and it’s perfect. Thanks Ina for another winner. 


This recipe, like all Ina recipes, is a home run!  It is foolproof, very forgiving, super easy and quick to make.   I have made this countless times, and I have never once used a thermometer.  If you know how to cook, you will have zero problems with this.  It is simply AMAZINGLY DELICIOUS!  I make it with Meyer Lemons from my tree, I’ve also made lime curd by substituting the same amount of zest and juice, and I plan to try orange curd once my tree starts producing.  This stuff is so good I eat it right out of the jar!  I double the recipe, and put it into pretty 8 oz. jars, freeze them, and give as gifts with a box of shortbread cookies.  Everyone loves getting a delicious, homemade gift.  It’s awesome in desserts like lemon bars, tarts, on ice cream, or as a dip for cookies.  You will love this.  

Delicious and easy. I needed to make this dairy and soy free, so I used Earth Balance instead of butter. I decreased the sugar to 1 1/4 cup. I did not use a food processor for any of it. One pot recipe using a microplane zester, spoon to cream the butter sub into the sugar, and a small whisk for everything else. It is perfectly smooth. Many thanks for a great recipe!

One hour, three heat increases, and a case of carpal tunnel later, it FINALLY set.  Thank goodness it's delicious!!!

This tasted wonderful- and was easy to prepare,  The directions were spot on - and it was a lovely consistency once cooled.  I decreased the sugar by 1/4 cup based on reviews, but it could have used the full amount of  sugar without being too sweet - at least in our house.  I personally did not like the teeny, tiny remnants of rind in the final product (though the flavor was great).  Next time I’d skip the food processor step so I could easily remove the lemon rind strips at the end.  I’ll make this again - so much easier than whisking butter in yet still the rich taste.  

So simple to make---my 'go to' for Lemon Curd----thank you Ina!

I adore Barefoot Contessa, but this recipe was way too sweet for me, and you can't just reduce sugar in a recipe without changing the texture. I like my citrus curd to be tart but not puckery. I prefer the America's Test Kitchen proportions: 7 lg egg yolks, 2 lg eggs, 1 c + 2 T sugar, 2/3 cup fresh lemon juice, 1/4 c grated lemon zest, pinch salt, 4 T butter, 3 T cream (at the end). I do dig Ina's method of using the food processor for breaking down the zest, though. I'm going to use the ATK measurements but use the food processor going forward. I don't think that I'm even going to move the lemon sugar over to the mixer; I'll just mix everything in the food processor.

I've made this recipe several times now, and it's been a hit every time. THe first couple times, I followed the recipe exactly until the end, when (following the guidance from several reviews) I strained the curd before storing it in the fridge. I just prefer the smoother texture that yields.<div><br /></div><div>Lately, I've changed Step 1. Instead of using the food processor, I just use a microplane and zest the lemons into a bowl. Then I add the sugar and use a silicone spatula to mix the zest and sugar together, pressing and cutting to ensure the zest is fully incorporated. No food processor needed.</div>

I've not tried a recipe of Ms. Garten's that didn't turn out very well, and this was no different. Genius actually, a lemon curd without a double boiler and too without lumps! This will evermore be the recipe I shall use. I did however, use salted butter, because it was what I had at hand, but did not therefore add additional, as the recipe calls for. All was perfection. I think I'll repeat, genius! 

https://www.foodnetwork.com/videos/inas-lemon-curd-0236032

Ina Garten makes a simple luscious Lemon Curd that can be dolloped over a limitless variety of desserts.

Ina Garten's Lemon Curd

Greek Lamb with Yogurt Mint Sauce

garlic cloves

rosemary leaves

oregano

salt and black pepper

lemon juice (4 lemons)

olive oil

dry red wine

lamb,

Mint

scallions, white and green parts, chopped

mint leaves

dill

red pepper flakes

lemon juice

Greek-style yogurt (recommended: Fage Total)

black pepper

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

This recipe is great!  I make it frequently following the recipe closely.  However, this week the butcher was out of racks of lamb so I substituted lamb chops which were about 1.25 inches thick.  It was equally delicious if not even better...  I often omit the dill from the sauce as I don't often use dill and don't like to waste food.  The sauce is still wonderful without the dill.  I always pair the dish with basmati rice.  What a fabulous taste combination...  I definitely recommend this recipe who likes lamb. 

I made this recipe for the first time about 9 years ago when I purchased one of Ina Garten’s cook books. It has been a family favorite since. It was our first time ever eating lamb. The dipping sauce made the experience even better. Wonderful recipe!

My first time cooking lamb - perfect! The sauce - a new favorite!

Wow!!!! First time cooking lamb. The recipe was easy to follow and to put together. The secret was marinating the lamb close <span> to 24 hours. (At least I think so)</span><div><div>I received highly compliments from my guest!!!!</div><div>Thank you Ina!!!!</div></div>

Delicious!! This recipe has so much flavor. Today will be my third time making this. I prefer to cook the lamb on a pan it seems to keep the flavor in a lot more. The mint sauce is to die for, other tan dipping your lamb in this dip can be used to dip your pita bread or as a dressing on a salad. Highly recommend this to anyone!! If you think you don't like lamb, then you haven't had the right person cook it for you!<br />

We just tried this tonight. Really delicious. We had a bit of a tricky time on our gas grill... the lamb wanted to flare as it tends to be a bit fatty so we took it off just a little early and put it in the hot oven to finish for a few minutes. Ended up cooked perfectly.<div><br /></div><div>The mind yogurt sauce is a necessary and delicious complement though I'd back down on the salt a notch.</div><div><br /></div><div>This is a keeper.</div>

Outstanding!!!  I've prepared this twice, once for Easter and once for a nice summer weekend.  The 2nd time I made with the tomato and feta salad she showed in this episode and the combination was nothing less than amazing.  So beautiful, so fresh.  I felt like I was in Greece.  It's a bit of chopping with all the fresh herbs, but it's still easy, and the flavors are super delicious.  Ina is a genius!

Wow, I didn't know lamb chops were so expensive.  However, I was committed to the meal, so I went for it.  I'm glad I did.  Our company raved and I enjoy preparing such an enjoyable experience for friends and family.  I always try to follow Ina's recipes to a T (except for that salt.  We also had watermelon arugula salad and couscous w/ pine nuts.  Everything was A+  If I do say so myself.  Thanks Ina and thanks other reviewers

This was my very first time cooking lamb.  I’ve only ordered it at fine restaurants in the past and I think I like this recipe better than my restaurant experiences!  I cut my own chops from a roast and had only 2 hours for marinating, but it was still perfect!   I used a very hot grill pan on my stovetop for the chops (3 min on each side) for a perfect medium-rare!  The mint sauce is so fresh and delicious with it.  I also served it with a side of Ina’s Tomato Feta Salad and it was a delicious and impressive meal!

We just watched the show, can't wait to make it.  Looks and sounds wonderful.  Thanks for posting your positive reviews, gets me excited to cook.  Love your gardens Ina.

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Basil Pesto

basil leaves

garlic

pine nuts

extra-virgin olive oil, divided

salt and black pepper,

Pecorino cheese

How to Make Pesto | Fresh Basil Pesto

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

1/2 cup of olive oil is enough. You don’t need to add the extra as instructed at the end unless you like it really oily. 

Excellent! Added about a half cup spinach to counteract any bitterness.

Beauty of simplicity . Proportions are just right. 

Absolutely delicious sauce over fettuccine!<div>Can decrease the oil a bit. The kosher salt really adds to the taste.</div>

This recipe is really great. Seeing some of the other reviews I would like to offer a few suggestions. Always get a good quality olive oil. Unfiltered, Unheated Olive Oil. It's considered raw. It's ok to heat olive oil and won't loose it's taste or go bitter if it's quality. Also, it's important for it to be in a dark bottle so it doesn't go rancid. If Olive Oil is in a clear bottle, there is almost 100% chance that it's rancid. It's so worth it :)

This recipe is so easy, and it taste so good.  It's perfect with a baguette.

Can't wait to try it

https://www.foodnetwork.com/videos/how-to-make-basil-pesto-0227348

Frederic shares helpful tips for making and storing fresh basil pesto.

How to Make Basil Pesto

Oyster Sauce Chicken with Bok Choy

chicken

white pepper

cornstarch

vegetable stock

oyster sauce

soy sauce

Guilin chili sauce

peanut oil

ginger,

Shaohsing rice wine

fresh shiitake mushrooms, sliced

baby bok choy,

scallions,

For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.

For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.

For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.

Chicken Tikka Masala

plain yogurt, whisked until smooth

Ginger-Garlic

chicken thighs, poked with a fork, and cut into large bite-sized chunks

butter

Ginger-Garlic garlic ginger

serrano peppers,

tomato paste

garam masala

paprika

Roma tomatoes, diced

water

Oil,

fenugreek leaves (optional)

heavy cream

cilantro,

rice,

peeled,

canola oil

Food Networks Chicken in CreamyTomato Curry

For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

This was tasty but definitely a very Americanized version of the authentic dish. I added extra garam masala and served it with brown rice; a nice winter meal. I also added a little bit of sugar to offset the acidity of the tomatoes. It lacks the depth of the true dish but well worth making!

Oh boy!  Was this ever good!  I've never tried an Indian dish before and it was delicious!  I rounded up all the spices, used 1 Serrano pepper without seeds as we don't like things really hot, and added only 1 cup of water to the sauce.  Those were the only modifications I made to a really great recipe.  Next time I want to try making my own naan bread.  And yes, there will be a next time :-).

<span>This recipe is AWESOME!  This is my go to Tikka Masala recipe!  I recommend to EVERYONE.  A must try!</span><br /><br />

This recipe is so good! I left out the fenugreek leaves because they are hard to find but the dish was still extremely tasty! My favorite part of this dish is the flavor of the chicken. The yogurt tenderizes the chicken and the other ingredients season the chicken perfectly. I leave the chicken thighs whole in the marinade and cut them up into bit sized pieces after broiling them in the oven. I have marinated the chicken overnight and prefer this over marinating just a couple of hours. If you are intimidated by the amount of ginger root that goes into this dish, don't be because the ginger is balanced out by the other ingredients and does not taste overwhelming at all. My family loves this dish. It's easy to make. I find the most time consuming task is making the ginger garlic paste, but it is totally worth it! I make extra ginger garlic paste, keep it in a jar in the refrigerator and use it for Chinese stir fry.

This recipe is very easy to make. It's slightly time consuming, so I like to make it on the weekends. It's the best chicken tikka masala recipe ever. Usually for lunch I might have some out of the box (I know), even if I get the premium brands, this recipe beats it. The cream really pays off and do not substitute it with milk or even half and half. I did make a little extra pasta and added in about 1/2 - 1 tsp more of the paste. I used the roma tomatoes, but if you want a smoother texture or can't find roma/ripe tomatoes you can use about 16 oz to 24 oz of tomato puree, or whole/diced tomatoes. I used two serrano peppers but kept the seeds out in only one pepper, that way everyone will be happy with the spice level of the dish. When you cook the chicken, I like to keep a little of the marinade on, the marinade already still has that sour, creamy, savory flavor to it. I do prefer using a regular, whole milk yogurt. I serve this with basmati/jasmine rice, and homemade or store bought naan. I like the naan recipe the author of this recipe makes. This is a very good recipe.

So simple but flavorful! It’s all about the ginger garlic paste! Also the cooking technique. Love! It’s going in my favorites file!

simple, not so much, but totally worth the time and effort!  This was my first attempt at Indian food and I will make this a part of our dinner rotation!  I used chicken breast and thighs, doubled the recipe, and Made Aarti's Naan bread recipe to go with it!  It was a huge hit with my whole family!

Cant believe this complicated perceived dish turned out so great. Definately substitute the butter with ghee to make it authentic. Will make it again.

Very very good!  Made with cucumber raita and jasmine rice (didn’t have basmati rice).  I had dried red chilies instead of Serrano, so I soaked them for a few min in boiling water and then seeded and minced.   

https://www.foodnetwork.com/videos/aartis-chicken-tikka-masala-0236023

Aarti cooks marinated chicken thighs in a creamy tomato curry sauce.

Aarti's Chicken Tikka Masala

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Hollandaise Sauce

unsalted butter, melted (1 stick)

cayenne

Canadian bacon

muffins,

white vinegar

Salt and pepper,

Hollandaise Sauce, recipe above

parsley,

Hollandaise Sauce : Food Network

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. 

I make my hollandaise sauce using my blender. Melt the butter in a glass measuring cup. While the butter is melting I add the rest of my ingredients to my blender and blend it well.  When The butter is melted I drizzle it through the opening in the top of the blender while the blender is running. I have never had a problem with it. Comes out great every time. 

Foolproof recipe. Exactly how I learned it in Culinary School. You have to come with the mindset of making both Pastry Cream and Caesar Dressing. It's so important to get air whipped into the egg yolks, like when making Caesar Dressing, so the butter can be incorporated. Not whipping the eggs long enough will break the emulsion. It's also like Pastry Cream where the egg yolk mixture gets too hot and can scramble, like when not tempering the egg mixture when making pastry cream (adding too much hot milk at once scrambles the eggs).

For people who cannot cook. You are either using too much heat to make the sauce, using the egg whites, not just the egg yolks, and/or using margarine instead of melted butter. As the recipe clearly states, do not use heat, instead use warm water placed around the whisking bowl to keep the butter melted and not enough to cook the yolk. Thanks!

Leftover Friday night salmon turns into Saturday morning Salmon Benedict.  First time ever making a hollandaise sauce.  Couldn’t be easier.  My new go to breakfast.  Definitely a ten star recipe!  Thank you

So creamy and perfect.  I added tarragon to make it a Bernadine sauce.

My first time ever attempting hollandaise and it was perfect. I cut the recipe in half since there's only two of us.

Very simple to make and tasty. I doubled up the lemon because I like a bit more and added a pinch of salt.

I used less lemon as I thought it would be too tart.  I tried freezing my left overs and tonight I am making Eggs Benedict    The butter separate After I thawed out. I just added a little hot water and whisked it again and it turned out great.  I was not sure if I would have to make a new batch, as I could find nothing online about freezing hollandaise sauce. But it worked. Thanks Tyler and the poster who wrote that hot water helped her. 


I made this for Mother's Day.  I've made mayonnaise before, but not Hollandaise.  Wonderful recipe, and easy to do.  I recommend using your mixer's wire whisk attachment rather than doing it by hand.  I'd like to try this with a dash of smoked paprika instead of cayenne.  It would be great over smoked salmon or lox.

Everything was good EXCEPT one thing. My girlfriend and I both agreed the tablespoon of lemon was over powering. I'm going with 1 teaspoon next time and see how that works. Otherwise very good. 

https://www.foodnetwork.com/videos/hollandaise-sauce-recipe-0170063

Don't be intimidated! Conquer classic Hollandaise sauce with this recipe.

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Hollandaise Sauce Recipe

For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.

Easy Caramel Sauce

brown sugar

half-and-half

vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Please don't be rude to people who ask questions.  Not everyone is an advanced cook.  Just be nice and don't say anything if all you have are rude comments.

I used whipping cream and a little milk like someone else did BUT! I added some Malibu coconut rum and ohhh bless your heart for it ;)!

On the 'Ultimate Thanksgiving' show - Ree uses heavy cream, not 1/2 &amp; 1/2.  Sure wish FoodNetwork would supply the recipes correctly.

 This recipe is divine!  To keep the caramel fluid and easy to pour, add 1-2 tbs. corn syrup, works perfectly and this prevents the sauce from crystallizing!!.  The first day I made it the sauce was pretty dense, so, I put it back in the saucepan, added corn syrup, whisked it until it blended easily then stored it in a jar.  I knew there was something missing!  :*)

Amazingly simple &amp; delicious! I read the reviews and I made sure to cook it low and slow so the sugar wouldn’t crystallize.  I added a half shot of dark rum and it reminded of the rum butter sauce on Christmas pudding....soooo good.  My honey loved it over his chocolate cake.  Thanks Ree!





I made this to top ice cream or pies for Thanksgiving and I will never get store bought again!! Big hit with the fam!

Delicious, and turns out perfectly every time.  I cook it low and slow, whisking the entire time, and I'm rewarded with a perfectly smooth, buttery caramel sauce.

Idk what went wrong but it turned into a buttery soup with rubbery, grainy bits of dairy in it. I have made good caramel sauce many times before but this was by far the worst. I literally made an account just to rate this it was so bad. No idea why it went so badly, everything was done right,<div> slow heating, gentle stirring, etc...</div>

This sauce is easy to make and tastes delicious!  It is so rich and creamy and is perfect with fruit.  I love to drizzle it over cream cheese and eat it with apples.

This is Butterscotch sauce! Caramel sauce is not made with brown sugar of any kind. While Butterscotch sauce is very good it is not the same as caramel sauce. And really though making caramel sauce or butterscotch sauce all takes about the same about of time.

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