MomsMenu.com Recipe Finder Hollandaise Sauce

Hollandaise sauce from Fire and Ice Restaurant in Vermont: Tod, the chef, replied to my request with the following:
2 lbs lightly salted butter in sauce pan until clear and butter fats are in the bottom of the pan. Pour off butter and leave butter fat in the pan. Let the butter cool for ten minutes. in a blender 4 egg yolks, 3 whole eggs, the juice of one lemon and a dash of cayenne pepper. Cover blender and turn on med speed, remove cover and pour the butter in slowly.
That should give you our hollandaise. Most folks try to do this in a warm bowl with a wire whip, but that takes a lot of time and extreme talent. call with questions if you would like
1-800-367-7166 Enjoy Tod.
This is the best Hollandaise I have ever eaten in my life and I used to make it from scratch a lot. I have also found that I can freeze this recipe. I put plastic wrap into either ice trays or egg cartons and pour the sauce in them to freeze. After they freeze, I transfer them to freezer bags and use them as I need them. The sauce doesn't break as easily as mine would. The taste is incredible.
I also didn't get all the butter fat out of mine and they still worked wonderfully. My husband never really liked Hollandaise sauce until he tried this recipe.