On 2006-11-04, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> 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,

While this technically qualifies as Hollandaise and it can be argued
Hollandaise can be made without eggs altogether, it's a less than
quality product. A superior Hollandaise is produced by actually
cooking and thickening the yolks before adding the butter.

nb