Ingredients

4 egg yolks

½ tsp Dijon mustard

1 tbsp fresh lemon juice

1 squirt Tabasco

4oz butter

Pinch Salt

Melt the butter in a sauce pan, and keep warm. Into the blender place the yolks, salt, mustard, lemon juice, and Tabasco. Blend for three seconds. Heat melted butter until it just starts to sputter, but not burn. Then turn the blender back on, and while the blender is going, slowly pour in the hot butter. The temperature of the butter is the secret: It must be very hot, and the hollandaise will thicken immediately.