4 egg yolks
1/2 tsp. salt
1/2 tsp dry mustard
1 tbsp. lemon juice
Dash of tabasco
1/2 c. melted butter

Put egg yolks, salt, mustard, lemon juice, and tabasco into blender container. Cover and process at 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 boil. Yields 3/4 cup.