Blender Hollandaise Sauce for Trout

Recipes Ingredients:

1/2 c Butter
Salt to taste
3 Egg yolks
Pinch of cayenne
Juice of 1/2 lemon

Recipe Instructions:

Melt the Butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the Hot Butter until the Sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975.