Oh pshaw, on Sat 04 Nov 2006 08:34:42a, notbob meant to say...

> 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.

Perhaps so, but I make it both ways and do not find a discernable
difference.

--
Wayne Boatwright
__________________________________________________

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