INGREDIENTS

INSTRUCTIONS

USE ON MEATS AND VEGETABLES
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.
Recipe acquired from Jean Allen (GRDG72B) Prodigy, December 29, 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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