page 21 of this cookbook talks about
"Never-Fail Blender Hollandaise"
it says, "Heat butter (1 c) to a full boil being careful not to brown."
that got me to thinking about liking the flavor of slightly browned butter in sauces such as sage and browned butter over pasta. in making Hollandaise sauce, would it really be a bad thing to let the butter brown just a bit to impart that nutty flavor to the Hollandaise?