One of the French "mother sauces" made in a blender with a Julia Child recipe? It sounds so wrong. But hollandaise, a kiss of perfection on asparagus and eggs Benedict, can be whirred together in less than 10 minutes.

The legendary chef provided this recipe on the Food Network's Cooking Live, which no longer is in production.

Heat 2 sticks (1 cup) clarified butter until bubbling. In a blender combine 3 egg yolks (use pasteurized if you worry about salmonella), pepper to taste and 1 tablespoon fresh lemon juice for several seconds. Take out the center cap on the blender and pour the hot butter in a thin stream into the egg mixture while the machine is running. The sauce will thicken, so thin with 1 tablespoon of hot water at a time until it reaches the desired consistency. Taste and adjust seasoning with lemon juice, salt and pepper.

Laura H. Ehret

SOURCE: Foodnetwork.com

Send cooking questions to Two-Minute Expert, Taste section, The Dallas Morning News, P.O. Box 655237, Dallas, TX 75265, or food@dallasnews.com.

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