---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Blender Hollandaise Sauterne
  Categories: Sauces, Vegetables
       Yield: 1 servings
  
       3 ea Eggs, separated                     1 pn Cayenne
     1/4 c  Christian brothers                3/4 c  Butter
     1/4 ts Salt                           
  
   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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