Blender Hollandaise Sauce for Trout Cuisine: Fish/sea Category: Fish/sea Servings: 1 Ingredients: 1/2 c Butter Salt to taste 3 Egg yolks Pinch of cayenne Juice of 1/2 lemon Instructions: 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. Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software

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