"I truly liked the variant on Hollandaise, using brown butter rather than simply melted butter, which adds a subtle nutty flavor to the sauce that excellently compliments the artichokes. I would never have thought of this although I do use brown butter in other recipes and especially for Eggs in Brown (Black) Butter"

"I made this with an equivalent amount of chicken that I had cooked in a slow cooker. My only other deviations were to omit the parsley (because I had none at hand) and to use a Vidalia onion instead of a red onion, and fresh lime juice instead of lemon juice. The end result was scrumptious!"