Blender Hollandaise Sauce

Featured in Star-Bulletin on March 22, 2006.

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Ingredients:

3/4 cup butter
3 tablespoons lemon juice
4 egg yolks
1/4 teaspoon salt

Directions:

Melt butter until it bubbles, but is not brown. Put remaining ingredients into blender. Cover; set at high speed. Immediately remove feeder cap and slowly add butter in a steady stream. Continue blending until thick. Makes 1 1/4 cups. Serve over steamed vegetables or Eggs Benedict.

Approximate Nutrient Analysis per 2 tablespoon serving:
150 calories, 16 g fat, 9 g saturated fat, 120 mg cholesterol, 200 mg sodium, 1 g carbohydrate, 0 g fiber, 1 g sugar, 1 g protein

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