Blender Hollandaise Sauce

Hollandaise:

• 1 cup butter melted and kept hot

• 4 egg yolks

• 2 tsps lemon juice

• 1 tbsp water

• ½ tsp salt

• ½ tsp mustard powder, like Colman

 Place egg yolks, lemon juice, water, mustard powder and salt into the jar of a bender.  Blend until smooth.  With the motor running, drizzle hot melted butter into the yolk mixture slowly.  It will thicken as more butter is added.  Adjust lemon juice and seasoning to taste.  If it is to thick add hot water 1 teaspoon at a time to reach desired consistency.  Keep warm buy pouring it into a thermos or wrap the blender jar in a towel.  This does not reheat.

Makes 1 ½ cups