Hollandaise Sauce (France)
["4 egg yolks (at room temperature)", "1/2 tsp. dry mustard", "shot of Tabasco sauce", "1/2 tsp. salt", "1 Tbsp. lemon juice", "1/4 lb. butter, melted"]
["Into a blender, place yolks, salt, mustard, lemon juice and Tabasco sauce.", "Blend for 3 seconds.", "Then, while blender is going, pour in the melted butter, which should be hot.", "(The temperature of the butter is the secret; make it very hot without burning it, and the Hollandaise Sauce will thicken immediately.) Serve on vegetables, poached eggs (Eggs Benedict) or meats."]
["egg yolks", "dry mustard", "shot of Tabasco sauce", "salt", "lemon juice", "butter"]