BLENDER HOLLANDAISE SAUCE -SERVES 6

Great over cooked vegetables--especially asparagus and broccoli--or for eggs Benedict.

• I stick of butter
• 3 egg yolks (reserve whites for another use)
• 2 tablespoons fresh lemon juice
• dash of cayenne pepper

1. Melt the butter in a saucepan over low heat or in the microwave.
2. In a blender or food processor, mix the egg yolks, lemon juice, and cayenne.
3. With the motor running, add the melted butter in a slow stream.
4. Blend for 30 seconds or until thick.
   PER SERVING: 0.5 gram carbohydrate, 1.2 grams protein
   

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