notbob wrote:
> 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

The blender method works just fine, IMNSHO.

--
Jean B.