Hollandaise Sauce

I wish that a lot of restaurants would use this recipe.

1 Cup butter
3 eggs
3 T fresh lemon juice
1 t Dijon mustard
1 pinch cayenne pepper
1 pinch white pepper

In blender combine everything but butter. In a steady stream, pour melted butter until sauce is smooth. Return to pan to keep warm.. DO NOT BOIL.
I serve on asparagus, Eggs Benedict, Brussel sprouts, baked potatoes. I guess that I really like this.

Recipe Summary:
Yield: 1 1/2 cups
Prep Time: 15 minutes
Cook Time: 5 minutes...stove top on low heat or it will get to thick or curdle.

Other recipes by The Edge of Thyme, A B&B Inn:
The Edge Of Thyme Scones
The Gifford Family Tart

Recipe Provided By:
The Edge of Thyme, A B&B Inn
Candor, NY

Candor Bed and Breakfast Inns