Hollandise Sauce



INGREDIENTS:

1/4 lb butter 

3 Large egg yolks

2 tb Lemon juice

1/2 ts salt 

1/4 ts Pepper

DIRECTIONS:

1. Melt butter in a saucepan until bubbling hot.  Place egg
yolks, lemon juice, salt, and pepper in a blender jar or food
processor bowl. Cover and mix until just combined. Remove top
and with machine running, pour hot butter into machine in a
slow, steady stream. Serve sauce immediately or keep warm in
a double boiler thermos bottle. Don't let the sauce boil or
it will curdle and separate.
  
Notes:  Hollandise sauce can be served with asparagus,
broccoli, cauliflower, leeks, or with artichokes as a dipping
sauce. Add 2 tbs. Dijon mustard with the egg yolks or 1 tbs.
freshly snipped dill or other herbs for heightened flavor. If
you should end up with a thin, watery liquid, pour the liquid
into a dry bowl. Then wash and throughly dry the blender. Place
an additional egg yolk in the container and while the machine
is running, pour the hollandise mixture into the container in
a slow, steady stream.  Process until thickened.



Hollandise Sauce