Hollandaise Sauce [food processor]
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	700 watt oven Preparation time: 5 minutes Cooking time: 3 minutes Waiting time: none This Hollandaise sauce keeps for 2 to 3 days well covered, refrigerated. It can be used over a steak garnished with avocado or to coat thin slices of veal. It is easy to reheat, 30 seconds to 1 minute on 'MEDIUM', stirring well after 30 seconds; reheat for 20 to 30 seconds more if needed.
Ingredients	Preparation
1/2 cup [115 g] cold butter, into pieces 2 tablespoons [30 mL] lemon or lime juice 1/2 teaspoon [2.5 mL] Dijon mustard 1/8 teaspoon [0.5 mL] pepper 2 egg yolks, at room temperature	Arrange butter pieces into the bowl of a food processor, without the metal blade. Microwave on 'HIGH' for 30 seconds to 1 minute [butter must not melt, only soften]. Transfer bowl over food processor motor; arange metal blade back into bowl. Pour in lime or lemon juice; add Dijon mustard and sprinkle with pepper. Cover and turn food processor motor on for 2 seconds, until mixture is creamy. Motor running, add egg yolks 1 at a time through the feeding tube, processing for 30 seconds after each addition. Remove metal blade; microwave on 'MEDIUM', for approximately 1 minute. Stir; if needed, microwave for 20 seconds more. Serve immediately or refrigerate, into an airtight container.