Curried Hollandaise
1-1/2 sticks (3/4 cup) unsalted butter
5 large egg yolks
2 Tablespoons fresh lemon juice
2 Tablespoons dry white wine
2 dashes of Tabasco pepper sauce or to taste
1 teaspoon curry powder, or to taste
Make the curried Hollandaise: In a small saucepan heat butter over
moderate heat until it is melted and foamy, but do not let it brown. In a
blender put yolks, lemon juice, wine, a pinch of salt, and Tabasco and
turn machine on and immediately off. With the machine at low speed, add the
butter in a stream. Cover the blender, increase the speed to high and blend the
mixture for 1 minute. Add curry powder and blend Hollandaise well.
There's a difference between beauty and charm. A beautiful woman
is one I notice. A charming woman is one who notices me.
- John Erskine