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.
