Alfredo Sauce Recipies Recepies

BLENDER HOLLANDAISE SAUCE

• 3 egg yolks
• 1 (3 oz.) pkg. cream cheese
• 1/2 c. melted butter
• 1 tbsp. lemon juice
• Dash cayenne (optional)

Place egg yolks, softened and cubed cream cheese and cayenne in blender. Cover. Blend at low speed just until cream cheese is nearly smooth, about 5 seconds.
Combine lemon juice and melted butter. Heat until almost boiling. Turn blender on high. Slowly pour in lemon-butter mixture. Blend until it is thick and fluffy, about 30 seconds.

Heat over warm water (not hot) in a double boiler until ready to serve. If you don't have a double boiler use a cup for hollandaise to set in bowl of warm water.

BLENDER HOLLANDAISE

• 1/2 cup butter
• 3 egg yolks
• 1 Tbsp. lemon juice
• Dash of cayenne pepper

Place egg yolks in blender with the lemon juice, turn blender on high speed for 5 seconds to blend. Melt butter in microwave until almost boiling. Turn blender back on high speed and gradually pour in butter. It will thicken into a beautiful yellow hollandaise in 20-40 seconds. The sauce may be kept warm by placing the blender bowl in warm water. The sauce cannot be reheated.