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Hollandaise Sauce

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Yield: 3/4 CUP (200 ML)
Preparation time:
Total time:

    4  egg yolks
    1/4 teaspoon (1 mL)  dry mustard
    1 tablespoon (15 mL)  lemon juice
    dash  hot pepper sauce
    1/2 cup (125 mL)  butter, melted

Put egg yolks, mustard, lemon juice and hot pepper sauce into blender container. Cover and process at ON. With motor running, remove feeder cap and
pour butter in a slow, steady stream until mixture is completely emulsified. Keep warm over hot (not boiling) water.
YIELD: 3/4 CUP (200 ML)

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