Oh pshaw, on Sat 04 Nov 2006 12:14:44p, Jean B. meant to say...

> 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.

Yes, it has a nice lemony flavor, as I think it should. I'd have never
thought of the mustard myself, but this was a recipe I found in my earlier
years of cooking. It's always been a hit.

--
Wayne Boatwright
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A light heart lives long.