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Hollandaise Sauce

1/4 lb Butter
3 Large egg yolks
2 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper

Melt butter in a saucepan until bubbling hot. Place egg yolks,
lemon juice, salt, and pepper in a blender jar or food processor
bowl. Cover and mix until just combined. Remove top and with machine
running, pour hot butter into machine in a slow, steady stream.
Serve sauce immediately or keep warm in a double boiler thermos
bottle. Don't let the sauce boil or it will curdle and separate.

Notes: Hollandise sauce can be served with asparagus, broccoli,
cauliflower, leeks, or with artichokes as a dipping sauce. Add 2
tbs. Dijon mustard with the egg yolks or 1 tbs. freshly snipped
dill or other herbs for heightened flavor. If you should end up
with a thin, watery liquid, pour the liquid into a dry bowl. Then
wash and throughly dry the blender. Place an additional egg yolk
in the container and while the machine is running, pour the hollandise
mixture into the container in a slow, steady stream. Process until
thickened.

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