- 4 egg yolks
- 1/4 tsp (1 ml). dry mustard
- 1 tbsp (15 ml). lemon juice
- dash of hot pepper sauce
- 1/2 cup (125 ml) butter, melted
- Put first four ingredients into blender container.
- Cover and process.
- Remove top and pour butter in a slow, steady stream until mixture is completely emulsified.
- Keep warm over hot (not boiling) water.
- This sauce is very good, extremely easy and quick.