BLENDER HOLLANDAISE SAUCE

1 lb. real butter
4 egg yolks
3 tbsp. boiling water
1 to 3 tsp. lemon juice, to your taste
1/2 tsp. white pepper

Melt butter.
Blend egg yolks in blender at low speed 1 minute.
Slowly add hot butter and water and lemon juice, blend slow.
Add pepper and turn to high speed for 30 to 60 seconds.
Serve immediately on Eggs Benedict or fresh asparagus.
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BLENDER HOLLANDAISE SAUCE

3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar.
Heat butter in small pan until bubbly.
Do not burn.
Cover blender and whirl at high speed for 2 or 3 seconds.
Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream.
It will take about 30 seconds.
Don't use residue in pan.
Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days.
Don't let it stand around in warm temperature.
To re-use, heat in top of double boiler over barely simmering water and stir constantly.

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BLENDER HOLLANDAISE SAUCE

1/2 c. butter
3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash white pepper
1/2 tsp. prepared mustard

Heat butter in a small saucepan until bubbly but not browned.
Put egg yolks, lemon juice, salt, white pepper and mustard in blender container.
Cover and blend on medium speed about 5 seconds.
While continuing to blend on a medium speed, add butter in a slow, steady stream through opening cover.
When blades are covered, switch to a high speed and add remaining butter slowly.
Serve immediately on cooked vegetables, fish or Eggs Benedict.
Yield: about 1 cup.

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BLENDER HOLLANDAISE SAUCE

1/2 c. butter
2 egg yolks
1/8 tsp. salt
Dash cayenne
1-1 1/2 tbsp. lemon juice
1 tbsp. hot water

Melt butter, heating until almost boiling.
Rinse blender jar with hot water.
Put remaining ingredients and 1 tablespoon hot water in blender.
Blend 3 seconds - keep it on, lift lid and slowly add foaming butter except for milky residue in pan bottom.
Ready when thoroughly blended.
Use on any vegetable.
Yield 2/3 cup.
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