Title: Blender Hollandaise
Categories: Sauce
Yield: 8 Servings

4 Sticks butter
8 Egg yolks
4 tb Tarragon vinegar
1 ts (scant) salt
1 ds Red pepper
Chopped chives

Into blender put egg yolks, vinegar, salt & pepper. Melt butter in saucepan
to bubbling stage. Turn blender on and into blended yolk mixture GRADUALLY
pour hot butter. Blender MUST be on when you start to pour butter in or the
egg mixture will curdle. Mixture will be thick & smooth. Pour into a bowl
and mix in as many chives as desired. Serve with steak or hamburgers.

ELIZABETH ANN STEPHENS

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.