Recipe(tried): Hollandaise Light Sauce

HOLLANDAISE LIGHT SAUCE

Healthier, lighter than traditional - this is a variation of Joy of Cooking Blender Hollandaise: lighter, easier to cook and modify because of the egg whites, doesn't coagulate - can be thinned with water.

Makes more than enough for about 8 servings of Eggs Benedict (2 egg servings per person) about 1 1/2 cups or so.

Place in blender:
3 eggs (whites and yolks)
1 to 2 tablespoons of fresh lemon juice-vary to taste
3 to 4 spurts of Tabasco sauce or dash of cayenne pepper to taste
dash of salt

Melt in small saucepan until it starts to sizzle but doesn't brown:
1 stick (1/2 cup) butter, margarine, or other spread

Turn on blender on highest setting for 30 seconds.

Slowly drip hot butter from sauce pan into blender while it's on. Blend for another 30 seconds to 1 minute.

Put mixture in the saucepan over medium heat and whisk until it thickens. Thin with a little water if it thickens too much and re-whisk.

Always had trouble with the "yolks only" recipe and using the whites makes for a lighter sauce, which also tends not to clump and coagulate.

Bonehappytea!