Blender Hollandaise Sauce
|Lemon juice||2 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
Place lemon juice, egg yolks, and salt in the processor bowl.
Process with metal blade until blended, about 15 seconds.
Heat butter in saucepan until bubbly; do not brown.
With processor running, add the hot butter through the tube, drop by drop at first.
Then add remainder in a scant, steady stream.
The butter must be hot to thicken the yolks.
Serve at once, or chill and serve cold over well-drained vegetables.