Hollandais Sauce - Blender Version 1

1 whole egg or 3 egg yolks
1 teaspoon dijon or other prepared mustard
1tablespoon lemon juice or white wine vinegar
1 cup 1/2 lb butter, melted and hot

Whirl egg, mustard and lemon juice until well blended. With motor on high, add butter a few drops at a time in the beginning, but increasing to a slow steady stream about 1/16 " wide as mixture begins to thicken. Serve immediately.

**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.