Servings: Makes enough for 20 eggs

4 egg yolks 4 egg yolks
1 T lemon juice 1 T lemon juice
pinch of salt pinch of salt
¼ t Dijon mustard (opt) or dry mustard ¼ t Dijon mustard (opt) or dry mustard
½ C butter ½ C butter

Place in blender egg yolks, lemon juice, salt and dijon mustard or dry mustard. Blend for 5 seconds.
Melt butter
With blender on medium high, drizzle butter slowly into egg yolk mixture. It should thicken almost immediately.