Blender Hollandaise

Hollandaise is one of the classic sauces, superb with a wide variety of foods, especially asparagus, broccoli, artichokes, and Eggs Benedict. But the standard recipes are so sensitive, so fragile, with the slow whisking of the eggs in a double boiler and the drizzling of the butter and the suggestions for reconstituting sauces that begin to separate. Not in this house. We love this highly reliable alternative.

1. Melt the butter.
   
   
2. Put the remaining ingredients in the blender. Turn the motor on at a low speed. Gradually add the butter.
   
   
3. Blend until the sauce is thickened and smooth, roughly 15 seconds.

3/4 cup   

Source: Craig Claiborne, The New York Times Cookbook