On Wed 09 Apr 2008 06:06:42a, ChattyCathy told us...

> Wayne Boatwright wrote:
>
>>
>> Regarding the hallandaise, most of the time I make blender hallandaise,
>> quick and easy. Occasionally I will make it from scratch.
>>
>> Blender Hollandaise
>>
>> 3 egg yolks
>> 1/2 teaspoon salt
>> Dash of cayenne pepper
>> 1 tablespoon cream
>> 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not
>> brown 1 tablespoon lemon juice or white wine vinegar
>>
>> Place egg yolks, salt, pepper and cream in blender, blend for a few
>> seconds at high speed until you have a smooth frothy mixture. Still at
>> high speed, start adding hot butter in a thin, steady stream, not too
>> slowly. As you add butter, the sauce should thicken. When half the
>> butter has been added, add lemon juice or vinegar. Continue blending
>> until all butter is used.
>>
>
> This sure looks nice and easy, thanks Wayne. One silly question: what is
> 'sweet' butter? I've never seen butter called 'sweet' around here. We
> get salted or unsalted - so would it be safe to assume that unsalted
> will do the trick?
>

It's unsalted butter.

--
Wayne Boatwright
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Wednesday, 04(IV)/09(IX)/08(MMVIII)
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Countdown till Memorial Day
6wks 4dys 14hrs 50mins
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Murphy's law needs to be repealed.
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