Doctor Zhivago: Hollandaise Sauce


This versatile, rich, artery blocking sauce is very easy to make if you have a blender or food processor.


  • 1 Stick of butter
  • Juice of 1 lemon (3 to 4 T)
  • 3 egg yokes
  • Salt and pepper to taste


Melt the stick of butter, but don't let it brown or burn. Use a low flame.
Warm your food processor bowl by pouring hot water in it and let it stand for a minute or so. Dump the water and dry the bowl.
Put the 2 egg yokes in the bowl and season with salt and pepper. Add the juice of a lemon. Be sure not to get any seeds into the bowl.
Turn the processor on. Now, in a slow stream, pour the butter into the whirling bowl.
That's it. Serve immediately.

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