---------- Recipe via Meal-Master (tm) v8.00

      Title: Blender Hollandaise Sauce for Trout
 Categories: Fish, Sauces
      Yield: 1 servings

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

   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.
From: R2D2 #3 @1614017
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