"Excellent! Sometimes I add a bit of nutmeg, but be cautious if you do... remember a little goes a long way. This dish (and the meal remind me of the classic NYC steakhouses... Keen's, etc. I do however use alton browns method of cooking steaks over the charcoal starter to simulate using a broiler. Thanks Chef Anne.""

"I've made this sauce several times... when it gets too thick just add an ice cube.... Bearnaise nor hollandaise sauces are not easy to do well, they take a lot of practice to get the method to where you can produce the sauce each time you attempt it. Just follow Chef Anne's directions to a t each time and you will develop the technique before you""