Recipe - Blender Hollandaise Sauce For Trout

One half cup Butter
3 Egg yolks
Juice of One half 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 Three fourths cup. The New New York Times Cookbook, by Craig Claiborne with
Pierre Franey, Times Books, NY, 1975.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini