Sauce Hollandaise Ii
|Butter||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
Melt the butter in a saucepan over low heat.
Do not allow it to turn brown.
Put the egg yolks, lemon juice and salt into the blender.
Cover the container and blend at low speed for 20 seconds.
Uncover and pour in the hot butter in a steady stream while the motor is running.
Pour the sauce into the top of a double boiler and put it over a pan of hot water until ready to use.