---------- 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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