| Yield | 0 |
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| Recipes | Sauces-Marinades |
| Yield | 0 |
|---|---|
| Recipes | Sauces-Marinades |
Hollandaise Sauce
1/4 lb. butter
3 egg yolks
1 Tbls. lemon juice
1 Tbls. sherry
3 dashes Cayenne pepper
Melt butter to low boiling point. Place all other ingredients in blender and blend at low speed until mixed. Slowly pour in melted butter and blend 10 seconds or until thick and creamy.