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  Recipe Home » SeaFoods » Blender Hollandaise Sauce For Trout
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  Blender Hollandaise Sauce For Trout
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 171
Ingredients:
1/2 cup Butter
3 Egg yolks
Juice of 1/2 lemon
Salt to taste
Pinch of cayenne
Instructions:
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.
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