Title: Blender Hollandaise Sauce for Trout
Categories: Sauce Seafood
Yield: 1 Servings

1/2	c	Butter
3		Egg yolks
		Juice of 1/2 lemon
		Salt to taste
		Pinch of cayenne

Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975.

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