- 4 egg yolks
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1/4 pound butter or margarine, melted
- Put egg yolks, salt, lemon juice and Tabasco sauce into blender container, cover and process on mix.
- Remove feeder cap and pour butter in a steady stream until mixture is completely emulsified.
- This may be kept warm over hot water in a bowl.
- Do not let water boil. Yield: 3/4 cup.
Credit: Liz Mundorff, Public Services