|Egg yolks||4 (At Room Temperature)|
|Dry mustard||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Butter||1⁄4 Pound, melted|
Into a blender place the yolks, salt, mustard, lemon juice, and Tabasco.
Blend for 3 seconds.
Then, while blender is going, pour in the butter, which should be hot. (The temperature of the butter is the secret: Make it very hot without burning it, and the hollandaise will thicken immediately).