Ingredients | Instructions |
| Place egg yolks, softened cream cheese, and cayenne in blender. Cover and blend at low speed until cheese is nearly smooth. In small saucepan, heat butter and lemon juice until almost boiling. Turn blender on high speed and slowly put in butter. Blend until thick and fluffy. Keep in refrigerator until ready to use, then heat in double boiler. Use on vegetables or eggs benedict. |