Hollandais Sauce - Blender Version 2

4 egg yolks room temp.
1/2 tsp. salt
1/2 tsp.dry mustand
some cayenne pepper
1 tbsp. lemon juice

1/4 lb. of butter melted (very hot)

Blend top ingridients for 3 sec. While blender is still on, pour in the butter. Butter needs to be very hot but not burned.

It's wonderful on veggies too, love it on steamed aspargas, broccoli etc.

**The blender version of the hollandaise has vinegar or lemon juice which will kill any potential bacteria from the raw eggs. The cooked version is much more difficult.