Categories: Sauces 
      Yield: 1 servings 
  
------------------------USE ON MEATS AND VEGETABLES------------------------ 
    1/4 lb Butter                            1/2 ts Salt 
      3    Large egg yolks                   1/4 ts Pepper 
      2 tb Lemon juice                     
  
  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.