Hollandaise Sauce II
(Note: This recipe does not multiply well. If you need more than 1 cup
make separate batches rather than one larger batch.)
8 Tbs butter
3 egg yolks
2 Tbs lemon juice
Salt and white pepper to taste
Melt the butter over a low flame until it begins to bubble. Remove from
heat. Put the egg yolks, lemon juice, salt and white pepper in the
container of an electric blender. Cover and blend on high speed for
about 5 seconds. Remove the cover and add the butter in a slow stream, blending
at high speed for approximately 30 seconds more. The sauce should be smooth
with no traces of unincorporated butter. If it is not, replace the cover
and continue blending until the butter is completely incorporated, scraping
the sides of the blender (with the motor off) if necessary. Makes about 1 cup.