<p>thanks!</p>
<p>Not homemade, but my family likes it : Knorr’s Hollandaise - in a red envelope. Usually in the gravy section of the supermarket.</p>
<p>totally fine 
I dont mind if it is ready-made or a mix. I just want good and easy!</p>
<p>thanks!</p>
<p>yup. Knorrs. </p>
<p>Knorrs, yum.</p>
<p>Trader Joe’s. If it is currently available, it should be in the fruit/veggie cooler near asparagus if that is in stock.</p>
<p>I buy asparagus in season just to have an excuse to pick up TJ’s hollandaise.</p>
<p>Both Knorrs and McCormicks make very tasty hollandaise mixes in the envelopes. We use both all the time.</p>
<p>Another user of Knorr’s envelopes here. Guilty as charged! :D</p>
<p>I use the food processor and it is easy. Blend 3 egg yolks with 2 tbl lemon juice then slowly pour in 1 stick of butter that has been melted - I melt in microwave while processing eggs. Let blend until all mixed. It keeps and can be reheated gently in microwave. </p>
<p>It’s really easy to make homemade hollandaise (or bearnaise), assuming you have a blender and microwave. I do it all the time, I call it “cheater’s hollandaise” and I’ve made it for a professional chef–and he adopted my technique.</p>
<p>Melt one stick butter (1/4 pound) in a pyrex bowl or measuring cup (at least 2 cups) in the microwave. Just barely melted is fine. </p>
<p>Put juice of one lemon, pinch salt, bit of pepper (maybe), 2 egg yolks (I’m lazy and throw away the whites but you could save them if you want) in the blender. Add melted butter and blend like mad until smooth and yellow.</p>
<p>Pour mixture back into your melted butter bowl and put back into the microwave for ten seconds. Take it out and stir. Repeat until at some point–and exactly when will vary with your microwave, your eggs, your butter, your lemon juice, etc.–the sauce is thick and creamy when you stir it. It typically tastes less than a minute of total time. Do NOT do more than ten seconds of microwaving at a time or you will get overcooked spots. </p>
<p>To make bearnaise sauce, replace the lemon juice with a few teaspoons of fresh tarragon and a few teaspoons of good wine vinegar.</p>
<p>So hollandaise is just a mayonnaise made with melted butter instead of oil, and slightly cooked? What if you made it on the stove, over boiling water, with an immersion blender to blend?</p>
<p>CF, that would be the more traditional method of making a hollandaise sauce–using a double boiler and a whisk. So yes, that would work.</p>
<p>I just make my own. Never saw it in a jar, never made it from a mix. </p>
<p>CF–your question made me curious. Apparently, there are many people who make mayonnaise with lightly cooked egg yolks, including Julia Child. That would make the differences between the various emulsified egg-oil sauces purely a matter of ingredients and seasonings.</p>
<p>“I just make my own. Never saw it in a jar, never made it from a mix.”</p>
<p>And how is this Miami-type statement supposed to help OP? 
</p>
<p>Ingredients for Knorrs hollandaise: Corn starch, maltodextrin, salt, monosodium glutamate, canola oil, modified milk ingredients, citric acid, yeast extract, guar gum, spices, colour, concentrated lemon oil, modified corn starch, disodium guanylate, disodium inosinate, tocopherols and sulphites.</p>
<p>The corn starch is what is doing all the work here, I suspect. Corn starch is a thickener. So is guar gum. The MSG and the yeast extract are for the umami flavor, the citric acid is for acidity, the yellow color is for yellowness, the lemon oil is for lemony flavor.</p>
<p>You add a stick of butter and a cup of milk. Anything with a stick of butter in it and not much else is going to be tasty, but I’m not sure what the milk is doing in hollandaise, and where are the eggs?</p>
<p>@CardinalFang, you are right! Lots of ingredients! And MSG. </p>
<p>We have this every Christmas for the fresh broccoli. My kids all are health nuts, so none of them eats the hollandaise (just the broccoli). I don’t like sauces myself, but my husband and the older folks who are here at Christmas all LOVE it. It is asked for every year. It’s probably the butter and the MSG that everyone likes so much. </p>
<p>@dmd77, @singersmom07, those are cool recipes. I’ve got to try them sometime.</p>
<p>wow…thanks for the recipes. Glad to hear that the home made versions can keep and be gently reheated.</p>
<p>I make it for holidays, too. S3 used to call it “holiday sauce”. He put it on everything and would eat anything that had it.</p>
<p>@Singersmom07, “holiday sauce” instead of hollandaise - that’s really, really cute!
Such a happy thought! </p>