Blender Hollandaise

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From marion cunningham (fannie farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and i guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus.

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Steps

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Put the yolks in a blender or food processor.

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Blend on low speed for a couple of seconds , just to whisk the eggs.

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With the machine running , slowly pour in the boiling water , then , very , very , very slowly pour in the hot melted butter.

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Be patient- you must pour the butter in in the thinnest of streams , like fast drops , or the sauce will break.

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Add the lemon juice , salt to taste and the cayenne.

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If the sauce is too thick , add a bit more boiling water.

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Will hold , sitting in a bowl of warm water , for hours.

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Ingredients

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egg yolks, boiling water, unsalted butter, lemon juice, salt, red pepper