Total Calories: 357
Place egg yolks and lemon juice in a blender container. Cover and blend at medium speed until blended. With motor running, slowly add hot butter or margarine in a thin steady stream (mixture thickens as butter or margarine is added). Cover and keep warm or, if making ahead, place plastic wrap directly on surface and refrigerate up to 2 days.
To reheat, place hollandaise in the top of a double boiler or in a bowl that fits snugly over a saucepan. Water in bottom pan should be hot, not boiling. Whisk sauce until heated. Serve over Chicken Cordon Bleu or with grilled steak or fish.
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