Hollandaise Sauce

Ingredients

• 2 tbsp dry white wine
• 2 tbsp white wine vinegar
• 1 tbsp finely chopped onion or shallot
• 1/8 tsp freshly ground pepper
• 3/4 cup butter
• 1/2 cup pasteurized liquid egg product
• 2 tsp fresh lemon juice
• 1/8 tsp salt
• Pinch cayenne pepper

Directions

1. Combine wine, vinegar, onion and pepper in a small nonreactive saucepan. Bring to a boil over medium heat. Remove from heat. Strain wine mixture through a fine sieve into a bowl; discard solids. Cool to room temperature.
2. Melt butter over medium heat and bring to a simmer; keep hot. Place wine mixture and liquid egg product in a blender; blend until combined. With machine running, pour hot melted butter through opening in lid in a thin steady stream, blending until slightly thickened. Blend in lemon juice, salt and cayenne pepper. Serve immediately. Do not hold or reheat this sauce.