A lovely rich and creamy blender Hollandaise sauce.
- 1/2 cup of butter, melted and bubbling
- 4 egg yolks
- 1 tsp Dijon mustard
- Splash of Tabasco
- Splash of freshly squeezed lemon juice
- Place egg yolks in blender
- Add Dijon mustard and Tabasco and whiz to combine
- With the blender running, pour the hot melted butter in a thin stream
- Add lemon juice to taste
Perfect with Eggs Benedict or over blanched Asparagus.