From Paulette Vickery's Recipe Collection
BLENDER: RICH HERB HOLLANDAISE SAUCE
sauces
2 each sticks butter
4 each egg yolks
3 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayeen pepper
1 teaspoon basil
1 cup heavy cream, whipped
Heat butter until bubbley but not brown. Place egg yolks, lemon juice, salt, basil, and cayeen pepper, in blender. Cover and pulse. Remove lid, and add melted butter in a steady stream while blender is going. Pour sauce into mixing bowl and fold in whipped cream. Serve immediately. Makes 3 cups.
Yield: 8 servings
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