Instructions: Place egg yolks, wine and seasonings in blender. Heat butter to foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. Serve over cooked asparagus, broccoli or with eggs benedict.

Approximately 1 1/2 cups.

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