Blender Hollandaise Sauce For Trout

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Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Sauces, Seafood	1	Servings

INGREDIENTS

1/2	c	Butter
3		Egg yolks
		Juice of 1/2 lemon
		Salt to taste
		Pinch of cayenne

INSTRUCTIONS

Melt the butter and keep it hot, but do not brown. Put the yolks,
lemon juice, salt and cayenne in the container of en electric  blender.
Blend on low speed, gradually adding the hot butter until  the sauce is
thickened and smooth. About 3/4 cup. The New New York  Times Cookbook,
by Craig Claiborne with Pierre Franey, Times Books,  NY, 1975.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 988 Calories From Fat: 930 Total Fat: 105.4g Cholesterol: 784.4mg Sodium: 327.7mg Potassium: 146.1mg Carbohydrates: 6g Fiber: <1g Sugar: 1.9g Protein: 9.1g