Hollandaise Sauce For Vegetables
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Egg yolks||3 , room temperature|
|Lemon juice||1 1⁄2 Tablespoon|
|Dry mustard||1⁄4 Tablespoon|
|Black pepper||To Taste, freshly ground|
In a small saucepan, melt butter until bubbly.
Place egg yolks, lemon juice, mustard, and seasonings into blender container; cover and blend on low until yolks are frothy.
Pour in half the butter in a very slow, steady stream until creamy.
Then turn blender to high and add remaining butter slowly.
Taste and correct seasonings.