Oh pshaw, on Sat 04 Nov 2006 03:03:58a, Mr Libido Incognito meant to say...

> Wayne Boatwright wrote on 03 Nov 2006 in rec.food.cooking
>
>> I've never tried a dry mix for any sauce. Perhaps I should sometime.
>> I usually make a "blender hollandaise" unless I feel like spending
>> more time with the traditional method. The blender method is quick,
>> foolproof, and never breaks or separates. Poppy seeds do sound like
>> an interesting addition.
>>
>> --
>> Wayne Boatwright
>>
>
> Post Your version please.

Alan, this recipe appeared in the cookbook that came with the Osterizer I
bought back in 1968. I still use both. It's a fairly standard recipe that
I've also seen elsewhere.

3 egg yolks
2 tablespoons fresly squeezed lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
pinch cayenne
1/2 cup unsalted butter, melted and hot

Combne all ingredients except butter in blender jar. Blend a few seconds
on low speed until smooth. Increase blender speed to medium-high or high,
depending on power of blender. Immediately begin pouring butter in a very
slow steady stream. Blend a few seconds after all butter has been added,
until the sauce is smooth and creamy. Use immediately, or hold over hot
water until serving time.

I sometimes add a half teaspoon or so of minced fresh tarragon.

--
Wayne Boatwright
__________________________________________________

Cats must try to kill the curlicues of ribbon on
the finished packages.