Blender Hollandaise

Make sure egg yolks and lemon juice are at room temperature. Briefly whirl yolks, juice, and spices in blender. Melt butter and heat until bubbling. With blender running, slowly pour the hot butter into the egg mixture. The heat of the butter is supposed to cook the egg and thicken the sauce. Uses for hollandaise: over cooked vegetables, especially broccoli and asparagus eggs benedict spread on crackers (either hot or cold then broiled briefly) spread cold on bread for sandwiches (instead of mayo)