Thursday, December 09, 2004

Hollandaise Sauce

from Abby Mandel's Cuisinart Classroom

3 large egg yolks
1 tablespoon warm water, if needed
1/2 teaspoon dry mustard
1/2 teaspoon salt
pepper if desired
2 sticks unsalted butter, melted (Pulgra unsalted would be an excellent
2 tablespoons lemon juice
a healthy dash of cayenne

Place egg yolks in blender with dry mustard. With blender running,
incorporate butter by pouring in a thin stream. Add salt, lemon juice,
and cayenne. Add water, if needed, to thin. Serve immediately, or place
in a warmed thermos for later use.

Makes about 1 1/8 cups.

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