From Paulette Vickery's Recipe Collection
Blender Hollandaise Sauce
sauces
1 each stick butter
3 each egg yolks
2 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon cayeen pepper
Heat butter until bubbley but not brown. Place egg yolks, lemon juice, salt, and cayeen pepper, in blender. Cover and pulse. Remove lid, and add melted butter in a steady stream while blender is going. Immediately turn off blender. Makes 3/4 cup.
Yield: 4 servings
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