Hollandaise Sauce is the classic topping for poached eggs, Asparagus or Filet Mignon. This recipe is very easy, made in a blender instead of a double boiler. First separate three eggs, next, heat half a cup of butter just two a bubble, be sure no to brown. In a kitchen aid blender, add the three egg yolks, two table spoons of Sour Lemon juice, a quarter teaspoon salt, a pinch of Cayenne. Start to blend, you add the hot butter gradually, blend for about 15 seconds or until the sauce is thick and smooth. Hollandaise sauce. Hit me one more time. Go to www.
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