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I made eggs benedict for the first time a while ago for a home economics project and made hollandaise sauce, I think it's okay because it didn't split and it wasn't watery. I did one egg yolk, half a stick of butter, lemon juice, few table spoons of water and salt and pepper. Tasted it, it was buttery, creamy and can taste the seasonings (a little salty but that was may fault). With quarantine restrictions of eating out and I'm stuck at home I can only ask the internet what hollandaise sauce should taste like. So what is it supposed to taste like?
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