How to contact The Mailbox

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 556-5625. Include your full name, your city and phone number.

Sacramento bloody mary

I need help in finding Sacramento-brand tomato juice. I read the recent article in The Bee about bloody marys with great interest. I have a great recipe that always draws rave reviews. It was given to my husband over 40 years ago from the bartender at the Sutter Club. I believe he was from New Orleans.

Here is the recipe:

Salt and pepper the ice in a tall glass (I use Worcestershire-flavored pepper, which I find at Raley's).

Add one jigger each of lemon juice, Worcestershire sauce, vodka and flat beer.

Add a dash or two of Tabasco, to taste. Fill glass with Sacramento brand tomato juice. Garnish as desired.

The trick is finding Sacramento brand tomato juice. It used to be common but doesn't seem to be on the shelves of any local stores anymore.

I think you can order it online, but only by the case. Does anyone know of a local source? I'd be forever grateful.

– Nita Domich, Carmichael

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Blender hollandaise

Prep time: 15 minutes

Makes about 2/3 cup

Linda Halsey of Rialto was hoping someone had a hollandaise sauce recipe made in a blender. It was popular in the 1970s.

Since discovering this recipe, Sandy McHale of Copperopolis hasn't made hollandaise using any other recipe. It's easy, fast and McHale says it never separates.

INGREDIENTS

3 egg yolks

1 tablespoon lemon juice

1/2 teaspoon salt

2 drops Tabasco or to taste

1 stick butter, melted just before adding (using glass measuring cup in microwave)

INSTRUCTIONS

In a blender, mix egg yolks, lemon juice, salt and Tabasco. Slowly pour in melted butter while mixing on low speed. Refrigerate if not using immediately.

Per tablespoon: 89 cal.; 1 g pro.; 0 g carb.; 10 g fat (6 sat., 3 monounsat., 1 polyunsat.); 73 mg chol.; 109 mg sod.; 0 g fiber; 0 g sugar; 95 percent calories from fat.

Blender hollandaise

Prep time: 15 minutes

Makes about 2/3 cup

Linda Halsey was looking for a blender hollandaise sauce recipe. This one comes from Carol Vercammen of Turlock, who says she enjoys retro recipes such as this one from the 1970s that includes cream cheese.

INGREDIENTS

3 egg yolks

One 3-ounce package cream cheese, cubed and softened

Dash cayenne

1/2 cup butter

1 tablespoon lemon juice

INSTRUCTIONS

Place egg yolks, softened cream cheese and cayenne in a blender. Cover and blend at low speed just until cream cheese is nearly smooth, about 5 seconds.

In a small saucepan, over medium-low heat, heat butter and lemon juice until butter is melted. Turn on blender at high speed. With lid ajar, slowly pour in the butter mixture, blending until thick and fluffy. Pour mixture in a saucepan on top of a double boiler. Heat over water until ready to serve.

Per tablespoon: 116 cal.; 1 g pro.; 1 g carb.; 12 g fat (7 sat., 4 monounsat., 1 polyunsat.); 81 mg chol.; 28 mg sod.; 0 g fiber; 0 g sugar; 94 percent calories from fat.

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