lemon egg sauce [Moved from Midwest Board]
This topic will most likely be moved to the "Home Cooking" board...
I think one of the reasons could be the size of eggs you used. It sounds like there is a fair amount of liquid in this recipe and you should probably use extra large or jumbo eggs for bigger yolks (I'm never sure of which grade of eggs are bigger though...)
Also, how long did you whisk it? Thickening takes a LOT of time and patience, and constant whisking.
I always buy extra large eggs. I thick I had it on the stove for between 10 and 15 minutes. I wanted to make the basic sauce first before adding alot of goodies.
I had good luck with hollondaise stovetop and blender. I don't know what went wrong. I guess it could have worse, it could have curdled.
I am thinking of adding a thickener but the recipe doesn't call for one.