½ C. butter (1 stick), chilled and cut in eighths
In saucepan beat together egg yolks, lemon juice and seasonings. Add half the butter. Cook over low heat, stirring rapidly, until butter melts. Add remaining butter, stirring constantly, until butter melts and sauce thickens. Cover and refrigerate if not using immediately.
To prepare in blender: Measure all ingredients except butter into blender container. Melt butter and add to other ingredients. Blend at low speed until sauce thickens, 15 to 20 seconds.
Desserts
BAKED CUSTARD
6 servings
This recipe, the basis for so many others, goes back to the days of ancient Greece. Unlike modern cooks, however, the Greeks thought it suitable only for women and children. The pan of water (or water bath) that the custard cups sit in during baking promotes even cooking.
4 eggs, slightly beaten
½ C. sugar
¼ tsp. salt