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Blender Hollandaise

french, sauce

4 egg yolks
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
Dash cayenne pepper or white pepper
1 tablespoon water; boiling
1/2 cup butter; hot but not brown

Put yolks, lemon juice and seasonings in blender. Heat butter and water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin-smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water. Yields: 1 1/4 cups NOTES : A quick version of the versatile, rich, lemony egg sauce.

Contributor: Earth Kitchen Cookbook by Dee Bell

Yield: 10 servings

Preparation Time: 0:05

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