Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place lemon juice, egg, salt and pepper in bowl of food processor. blend for 1 to 3 seconds. add butter while still running, then add corn or peanut oil. blend in processor for 20 seconds until smooth and uniform variations: mouseline sauce: as per hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) figaro sauce: as per hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. mustard hollandaise: as per hollandaise and blend in 2 tbsp dijon mustard. maltaise sauce: as per hollandaise and stir in 1/2 tsp finely grated orange rind.

Target recipe: warm the jar of an electric blender with hot water. empty completely and dry. be sure butter is melted before you start,as this method requires fast movements. quick-blend--egg yolks, lemon juice and salt. slowly add melted butter in a steady stream. turn blender off when the last drop of butter is added. may double, triple or more this recipe. serve on eggs benedict, asparagus or broccoli.