Title: Blender Hollandaise
Categories: Sauce Eggs
Yield: 4 Servings

3	lg	Egg Yolks
2	tb	Lemon Juice
1/2	ts	Prepared Mustard
1	ds	Cayenne Pepper
1/2	c	Butter Or Margarine

Put the egg yolks, lemon juice, prepared mustard, and dash of cayenne into a blender container and blend until combined. Heat the butter or margarine in a saucepan until melted and almost boiling. With the blender running, slowly, pour about one third of the hot butter, in a thin stream, into the blender container. Turn the blender on high speed and slowly pour the remaining hot butter, blending until the mixture is smooth and thickened.

Makes about 1 cup.

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