Hollandaise Sauce {Made Easy!}

Classic Hollandaise Sauce for Eggs Benedict

Ingredients
{makes enough for 2-3 people}
3 egg yolks 
1/4 teaspoon Dijon mustard 
1 Tablespoon lemon juice 
1 dash hot pepper sauce (ie: Tabasco) 
1/2 cup butter, melted

Directions:
1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot sauce. Cover, and blend for about 5 seconds.
2. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.

​Keep the sauce warm until serving by placing the blender container in a pan of hot tap water

Recipe by: Diane Baker for Canning and Cooking at Home