Tana B.- 09:18 am PDT - Oct 25, 2000

I don't know what happened with your Hollandaise but I have a great recipe for
Hollandaise, from my beloved New York Times Cookbook, that never fails:

Quick Hollandaise
Makes about 3/4 cup

1/4 lb butter
3 egg yolks
2 tablespoons lemon juice (preferably Meyers lemon)
Salt
dash of cayenne

Heat butter to bubbling, but do not brown. Into a blender put 3 egg yolks, 2 tablespoons lemon juice, 1/4 teaspoon salt and a pinch of cayenne. Turn motor on low speed and add hot butter gradually. Blend about 15 seconds, or until sauce is thickened and smooth.