: 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.

If you like to get Salmonella, then go ahead and eat raw eggs. Yuk!
Hollandaise needs to be thickened (and pasteurized!) over gentle heat.