Making any emulsion—and making it stay—is whisk-labor enough. On top of that, with hollandaise, you're dealing with the dangerous meeting of heat and eggs. And finally, there are as many recipes as there are brunch junkies out there. So where do you start? More

Making hollandaise from scratch is tricky business, especially when you haven't had your morning coffee yet. So for this week's Mixed Review, I tried Knorr's hollandaise mix. How did it taste? Not half bad, but not exactly like real hollandaise, either. More