Blenda Hollandaise Sauce

Couple things I'll start by saying: I have no idea who or what "Blenda" is. I keep wondering if my mom meant to write "Brenda" or "Blender" and got distracted? I'll ask next time I talk to her. Also, other thing: I've actually posted this recipe before but it was as part of another larger recipe. I like to split things like sauces or seasoning mixes from their original recipes so that it's easier to find when I want it for something else. I'll go back and update that recipe later. 

Why do we call it Hollandaise Sauce? Thank you Google for finding the answer. What's Cooking America has an entire section on sauce history. Here's their bit about Hollandaise Sauce:

History - Most historians agree that it was originally called Sauce Isigny after a town in Normandy, Isigny-sur-Mer, know for its butter. Today, Normandy is called the cream capital of France. During WWI, butter production came to a halt in France and had to be imported from Holland. The name was changed to Hollandaise to indicate the source of the butter and was never changed back. 

17th Century – Sauce Hollandaise, as we now know it, is also the modern descendant of earlier forms of a sauce believed to have been brought to France by the Heugenots.  It appears to have actually been a Flemish or Dutch sauce thickened with eggs, like a savory custard, with a little butter beaten in to smooth the texture.

So there you have it. A little history lesson with your cooking. 

• 2 egg yolks
• 1 Tbsp lemon juice
• dash of pepper
• 1 stick of margarine (use butter or canola-type margarine)

In a blender blend egg yolks, lemon juice, and pepper. Add melted butter while hot. Blend as you add for about 30 seconds. To reheat, use double boiler and don't overheat. 

Recipe from Kitchen of Mom