Blender Hollandaise
About 1 Cup

Easy, but less flavorful and paler in color than handmade Hollandaise. Do not make it in a smaller quantity than given here: there will not be enough heat to cook the eggs properly. Have ready in your blender:
3 egg yolks
2 tablespoons lemon juice
A pinch of cayenne
¼ teaspoon salt
Heat to bubbling stage, do not brown
½ cup butter

Cover container and turn motor on “High.” After 3 seconds, remove the lid and pour the butter over the eggs in a steady stream. By the time the butter is poured in-about 30 seconds-the sauce should be finished. If not, blend on “High” about 5 seonds longer. Serve at once or keep warm by immersing blender container in warm water. This sauce may also be frozen and reconstituted over hot water.