Wayne Boatwright wrote:
> 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.
>
Now, see, you actually use a decent amount of lemon juice. I
have not seen the use of mustard--which sounds good to me.

--
Jean B.