Dill Mousseline Sauce

See the RecipeChristopher Hirsheimer

This recipe came to us from David Lesh of the Gustavus Inn in Glacier Bay, Alaska, about 50 miles west of Juneau. It's "an updated version of the blender hollandaise my mom used to whip up for vegetables," he told us. Those who should avoid uncooked eggs—which includes infants, the elderly, pregnant women, and anyone with immune-system disorders—should pass on this thick, buttery sauce; Egg-Caper Sauce is a fine alternative.