In article >,
notbob > wrote:

> On 2010-05-09, koko > wrote:
>
> > 1 Melt the butter slowly in a small pot. Try not to let it boil - you
> > want the moisture in the butter to remain there and not steam away.
> > 2 Add the egg yolks, lemon juice, salt and cayenne (if using) into
> > your blender. Blend the egg yolk mixture at a medium to medium high
> > speed until it lightens in color, about 20-30 seconds. The friction
> > generated by the blender blades will heat the yolks a bit. The
> > blending action will also introduce a little air into them, making
> > your hollandaise a bit lighter.
>
> Not sure this qualifies as a Hollandaise. The mixture, especially the
> yolks, need to be cooked, not just warmed. It sounds like you are
> making a butter-based mayonnaise. Not a bad idea, but not a true
> Hollandaise.
>
> What say yee all?
>
> nb

Interesting observation.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures