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Processor Hollandaise Sauce

2 tablespoons lemon juice
1 large egg
1/8 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup butter, melted
1/2 cup peanut oil

1. Place lemon juice, egg*, salt, and white pepper in a food processor. Blend for 1 to 3 seconds. Add melted butter while still running, then add peanut oil. Blend in the processor for 20 seconds or until smooth. Serve as soon as possible.

Makes about 1 1/4 cups.

*EGG SAFETY NOTE: There is no need to heat the egg yolks in a saucepan; the butter, heated until bubbling, cooks the egg yolks slightly.