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      RECIPE TITLE " 10-Second Hollandaise" from Sunset Magazine May 1998

    yieldsAbout 1 1/4 cups, enough for 8 to 10 servings (about 2 1/2 lb. of vegetables) time---difficultyeasy

    Notes: Sure, we've gone low-fat in general, but we haven't abandoned the classics for special occasions. In fact, they're coming back. Motto: If you can't trim fat, trim time. Serve this easy hollandaise over hot cooked asparagus or broccoli.


    3/4 cup (3/8 lb.) butter or margarine
    3 large egg yolk
    About 1 1/2 tablespoons lemon juice
    1 teaspoon Dijon mustard


    1. Melt butter in a pan over medium heat or in a microwave oven.

    2. Put egg yolks, 1 tablespoon lemon juice, 1 tablespoon water, and mustard in a blender or food processor.

    3. Whirl on high speed to blend, then add butter in a slow, steady stream.

    4. Add remaining lemon juice, cayenne, and salt to taste; whirl just to blend. Use at once or store in a thermos up to 30 minutes.

    Nutritional analysis per tablespoon.


    CALORIES 71(99% from fat); FAT 7.8g (sat 4.6g); PROTEIN 0.5g; CHOLESTEROL 51mg; SODIUM 79mg; FIBER 0.0g; CARBOHYDRATE 0.1g

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