Blender Hollandaise Sauce
This blender Hollandaise has all the same ingredients and consistency as the classic sauce, but no double boiler and no chance of the sauce separating. I love the lemony flavor on freshly steamed asparagus!
egg yolks
3
lemon juice
1
tablespoon
Dijon mustard
¼
teaspoon
hot pepper sauce (e.g. Tabasco™)
1
dash
butter
½
cup
 Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
  Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
  Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
