---------- Recipe via Meal-Master (tm) v8.04
 
      Title: BLENDER HOLLANDAISE SAUTERNE
 Categories: Sauces, Vegetables
      Yield: 1 servings
 
      3    Eggs, separated
    1/4 c  Christian brothers
    1/4 ts Salt
      1 pn Cayenne
    3/4 c  Butter
 
  uterne
  Place egg yolks, wine and seasonings in blender. Heat
  butter to foaming hot. Blend egg yolk mixture at high
  speed for 2 seconds; uncover and pour butter into
  mixture while still blending at high speed. Fold in
  stiffly beaten egg whites and serve immediately or
  keep warm by placing container in warm water. Serve
  over cooked asparagus, broccoli or with eggs benedict.
  Approximately 1 1/2 cups.
 
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