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Blender Hollandaise

  • 12 egg yolks
  • 1/2 cup lemon juice
  • 1/4 tsp. salt
  • Dash of cayenne pepper
  • 2 cups butter

Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds.

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